BACON-TOSSED BRUSSELS SPROUTS
3 slices bacon (diced)
1 lb. fresh Brussels sprouts, cut in halves
1 medium onion, cut in eighths
1/4 cup water
Freshly ground pepper (to taste)
1/2 cup (2 oz.) shredded cheddar cheese
Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings.
Add Brussels sprouts and onion to wok; stir-fry at medium high (325 degrees F) for 5 minutes, stirring constantly.
Add 1/4 cup water; cover, reduce heat to low (200 degrees F) and cook 5 minutes.
Remove from heat; stir in bacon and pepper. Spoon into a lightly greased 1-quart casserole; sprinkle with cheese.
Bake at 450 degrees F until cheese melts.
Makes 4 servings
3 slices bacon (diced)
1 lb. fresh Brussels sprouts, cut in halves
1 medium onion, cut in eighths
1/4 cup water
Freshly ground pepper (to taste)
1/2 cup (2 oz.) shredded cheddar cheese
Fry bacon in a wok or skillet until crisp; remove bacon, reserve drippings.
Add Brussels sprouts and onion to wok; stir-fry at medium high (325 degrees F) for 5 minutes, stirring constantly.
Add 1/4 cup water; cover, reduce heat to low (200 degrees F) and cook 5 minutes.
Remove from heat; stir in bacon and pepper. Spoon into a lightly greased 1-quart casserole; sprinkle with cheese.
Bake at 450 degrees F until cheese melts.
Makes 4 servings
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