---------- Recipe via Meal-Master (tm) v8.01

     Title: Brussels Sprouts in Mustard Sauce
Categories: Vegetables, Sauces
     Yield: 4 servings

    10 oz Brussels Sprouts; Frozen, OR        1 c  Chicken Broth
   3/4 lb Brussels Sprouts; Fresh             1 ts Mustard; Dijon-style
   1/2 c  Chicken Broth                     1/2 ts Pepper
     1 ts Canola Oil; Puritan                 1 tb Cornstarch
     2 tb Green Onion; Chopped              1/2 c  Skimmed Evaporated Milk

 Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set
 aside.  Spray a small skillet with vegetable cooking spray and add the
 oil.  Saute the onion in the oil then remove from the heat and slowly add
 the 1 cup of chicken broth.  Sir in the mustard and pepper.  Return to the
 heat and dissolve the cornstarch in the milk then add to the skillet
 mixture.  Stirring constantly, cook until the sauce is smooth and
 thickened, about 5 minutes.  Pour the mustard sauce over the cooked
 Brussels Sprouts and stir to coat.  Serve at once.
 EACH SERVING CONTAINS:
  CAL   PROT   CARB   FIB  FAT  FAT  CHOL  SODIUM

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