1lb Brussel sprouts -- trimmed 
3T Butter -- unsalted 
1/4 c Pecans -- chopped 

1. Cook the brussel sprouts, covered in boiling salted water until tender, 
about 10 minutes. Drain. Salt and pepper to taste. Keep warm. 
2. Heat the butter in small saucepan and brown the pecans and
do not let them burn. 
3. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6. 

*Exported from MasterCook* 

BRUSSEL SPROUT SOUFFLE 

2 Hands full of Brussel Sprouts 
2 Tomatoes 1 Onion,finely chopped 
1 tbsp Beef Broth, instant 
6 oz Grated cheese 
Pepper 
Salt 
Nutmeg 
Paprika 
Cayenne Pepper 

1.Cover brussel sprouts with water and season with salt, pepper and nutmeg.  Put  in  microwave   and cook on HIGH for 7 minutes. 
2.Mix the ground beef with salt, pepper, paprika, cayenne pepper and the onions. 
3.Fry in a little oil until all is nicely crumbly and add the peeled, cubed  tomatoes. Turn down heat to low and add instant broth when the tomato juice is evaporated enough. 
4.Put the brussel sprouts and the meat mix in a souffle form and sprinkle the cheese on top. 
5.Bake in a 200 C oven for 15 minutes, until cheese begins to brown. 

Translated by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120  *  Exported from MasterCook  *