BRUSSELS SPROUTS

(Submitted by Ramona Fassio)

Ramona writes: "I don't know if anyone has tried something like this. They were a big hit over the holidays."

Cook sprouts from scratch or use frozen ones, boiled. Sauté sprouts in oil or butter, whichever is preferred. Mix a tablespoon of Dijon mustard and about 3 tablespoons of balsamic vinegar and pour over the sprouts. A friend prefers oil. I like the butter.

About Ramona: Ramona is from Torrington, Connecticut. Her email address is fassio16@aol.com.

Other recipes submitted by Ramona:

• Surprise Cherry Cake
• Curried Chicken Salad
• Seven-Layer Salad
• Celery Casserole

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