Recipe: Brussel Sprouts used as an appetizer

Kohlbrussel (Stuffed Brussel Sprouts)

30 small, fresh brussel sprouts
French herb cheese

Cook Brussel sprouts in boiling salted water, covered for about
5 min. until a brilliant green. Rinse under cold water. Cut
each sprout about 3/4 through the center wsmall knife & stuff
with French herb cheese. Sprinkle sprouts w/salt & let stand
at room temperature for 30 min. before serving.

French Herb Cheese

1 clove garlic
1 T parsley
1 (8 oz) pkg of cream cheese, room temperature
1/4 C butter, room temperature
1/8 tsp salt
1/8 tsp pepper
Dash Tabasco sauce

Mince garlic clove in food processor with steel blade by
tossing into feed tube with machine running. Add parsley
& chop. Add all other ingredients & blend until smooth.
Refrigerate