Baked sweet 'n sour brussels sprouts
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Baked sweet 'n sour brussels sprouts
  Sweet    Sprouts    Diabetic    Vegetables  
Last updated 6/12/2012 12:54:38 AM. Recipe ID 16587. Report a problem with this recipe.
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      Title: Baked sweet 'n sour brussels sprouts
 Categories: Diabetic, Vegetables, Side dishes
      Yield: 4 Sweet ones
 
     10 oz (1 pk) brussels sprouts;
    1/3 c  Liquid Butter Buds;*
           (I don't about this, load
           -with sodium-try something
           -else)
      2 tb Cider vinegar;
  1 1/2 ts Sugar; (sugar sub)
    1/4 ts Tarragon;
    1/8 ts Marjoram;
    1/8 ts Freshly ground pepper;
    1/3 c  Mushrooms; sliced fresh
      1 tb Pimiento; chopped
           (red bell pepper will work
           -fine)
 
  * This product is load with sodium.  I would try find a good
  substitute for those diabetics who must restrict the their sodium
  intake. I don't have to, I have not used sodium for years and years.
  Any recipe that calls for salt, I'll leave out. (Bert will eat
  brussels sprouts.)
  
  Preheat oven to 350 degrees.  Cook brussels sprouts in small amount of
  unsalted water just until thawed.  Drain.  Arrange sprouts in shallow
  baking dish.  Combine 4 tablespoon of Butter Buds, vinegar, sugar or
  (sugar sub), tarragon, marjoram, and pepper in blender container.
  Cover and process on medium speed a few seconds.  Combine remaining
  Butter Buds, mushrooms and pimineto. Sprinkle over sprouts.  Bake,
  covered, about 15 minutes, or until are tender. Serving size: (2/3
  cup) Food Exchange per serving: 1 VEGETABLE EXCHANGE; (I would make
  it work) CAL: 45; CAB: 8mg; PRO: 3gm; FAT: trace; Source: Cooking for
  the Health of It by Gail L Becker, R.D. Brought to you and yours via
  Nancy O'Brion and her Meal-Master.
 




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Recipe ID 16587 (Apr 03, 2005)

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