MMMM----- Recipe via Meal-Master (tm) v8.05

     Title: Cooking Brussels Sprouts, Easy
Categories: Vegetables
     Yield: 1 Batch

     1    Info

 It was something I learned from one of the Julia Child shows. She
 had said that the French cook all their vegetables twice. Once in
 boiling water until they're just barely tender. Then cool them off
 under cold water. Supposedly they stay greener that way.

 Refrigerate until ready or toss them into a hot pan of melted
 sizzling butter and toss them around until hot.

 Fresh green beans are great that way too.  I love the taste and
 that way I can have a fresh vegetable on the table in just a couple
 of minutes. If I've done a big batch and kept them in the
 refrigerator.  And who could get tired of green beans or brussels
 sprouts a few nights in a row. You can use margarine too.  With the
 brussels sprouts I cut kind of a deep x in the bottom of the stem
 before boiling. I think she said it makes them cook more evenly.

 Recipe by Pat Stockett.

 MM by Burt Ford.  U/L to NCE by Burt Ford 4/97 9/99.

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