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     Title: Brussels Sprouts With Sherry And Butter
Categories: Vegetables
     Yield: 2 Servings

     8 oz Brussels sprouts (small)
     2 tb Beef stock
     2 ts Butter
     4 tb Dry sherry

 This is different from my usual method, which is to stir-fry the
 vegetables in butter and then deglaze; this way has about 1/4 the fat
 and 3/4 the flavor.

 Trim the sprouts. If they are bigger than large marble size, halve
 them. Microwave them 1 minute in beef stock.

 Heat butter in a pan; when it sizzles, toss in the sprouts. Toss and
 cook 1 minute; add stock from the previous cooking and then the
 sherry. Cook down to a glaze. Serve hot.

 Recipe by Michael Loo, as cooked at Joell & Larry's, Feb '02

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