Description Edit

Purchased from the Wells Estate in Canton, Texas in 1987. The notation on this card indicates it came from a church cookbook in 1944. Exact date and source unknown. If you like Brussels sprouts, like I do, this is a dynamite recipe.

Ingredients Edit

Directions Edit

  1. Cook the sprouts covered in boiling salted water until tender.
  2. Drain and keep warm.
  3. Heat the butter in small saucepan and brown the pecans.
  4. Pour the pecans over the sprouts and serve immediately.

Contributed by Edit

Cat's Recipes Y-Group

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