| BRUSSELS SPROUTS AMANDINE |
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4 to 6 servings1 tablespoon CRISCO Oil 1/4 cup sliced almonds 3/4 cup water 1-1/2 teaspoons instant beef bouillon granules 1 package (16 ounces) frozen Brussels sprouts Dash pepper Heat Crisco Oil in medium saucepan. Add almonds. Sauté over moderate heat until light golden brown. Drain on paper towels. Combine water and bouillon granules in medium saucepan. Heat to boiling. Add Brussels sprouts. Return to boiling. Cover. Reduce heat. Simmer, stirring once to break apart Brussels sprouts, 8 to 12 minutes, or until tender. Drain. Stir in almonds and pepper. |
