Brussels sprouts with carrots
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Brussels sprouts with carrots
  Sprouts    Carrots    Diabetic    Vegetables  
Last updated 6/12/2012 12:54:44 AM. Recipe ID 16702. Report a problem with this recipe.
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      Title: Brussels sprouts with carrots
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 4 Sweet ones
      1 lb Brussels sprouts;*about
           -5 cups
    1/4 c  Milk
      3 tb Butter
      3 tb Margarine;
    1/4 ts Salt;
    1/4 ts Dry mustard;
      2 md Carrots; shredded
           -(about 1 cup)
  * 2 packages (10 oz each) frozen Brussels sprouts can be substitued
  for the fresh brussels sprouts.  Cook sprouts as directed on the
  package: drain. Place steamer basket to 1/2" water in saucepan or
  skillet ( water should not touch the bottom of the basket). Place
  brussels sprouts in basket. Cover tightly and heat to boiling point;
  reduce heat.  Steam until tender. 12 to 15 minutes.  Heat milk,
  margarine, salt and mustard to boiling, stirring constantly; reduce
  heat.  Stir in carrots. Cover and simmer about 2 minutes.  Spoon over
  brussels sprouts. Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1
  FAT EXCHANGE Source: Betty Crocker's New American Cooking by WHOM!!!
  Brought to you and yours via Nancy O'Brion and her Meal-Master.

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Recipe ID 16702 (Apr 03, 2005)

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