My DD will never eat brussel sprouts, so my DH tried this on her last night. She liked it. I guess it isn't exactly healthy, but our thought is that if we can get her to eat them with all the glop on them, then maybe she'll aquire a taste for them.
We got this from
www.recipegoldmine.com. It is my favorite recipe site. He used the precooked bacon and sauted the onion in a little margarine. Oh, he added a touch of finely grated cheese, as well. I recently heard that cooking b.s. in chicken stock takes away the "bite" that some people don't like. I'll have to try that as well.
BRUSSELS SPROUTS WITH SOUR CREAM
(Hungary)
1 1/2 lb. Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 C. dairy sour cream
1/8 tsp. coarsely ground pepper
Heat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling; reduce heat. Cover and cook until tender, 8 to 10 minutes; drain.
Fry bacon over medium heat until crisp. Remove bacon with slotted spoon; reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper; heat until hot. Sprinkle with bacon.
* 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts; cook as directed on package.
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Here is another favorite. It is from
www.copykat.com. It tastes like the squash casserole from Black-eyed Pea. It's the only way same DD will eat squash.
Boston Market Squash Casserole
Ease of Cooking: Easy
Serving Size: 8
Notes:
This is a wonderful way to dress up your standard squash casserole.
Ingredients:
4 1/2 C. Zucchini (diced)
4 1/2 C. Yellow Squash (diced)
1 1/2 C. Yellow Onion (chopped)
1 Box Jiffy Corn Muffin Mix (prepare as directed on box)
1 1/2 Stick of Butter
8 oz. American Processed Cheese (diced, use a store brand not Velveta)
3 Cubes of Chicken Bouillon
1 tsp. Garlic (minced)
1 tsp. Salt
1/2 tsp. Ground Pepper
1/2 tsp. Thyme
1 Tbsp. Parsley (chopped