Special Brussels Sprouts

SUBMITTED BY: Ruby Miguez

"I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year. Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts. -Ruby Miguez, Crowley, Louisiana"

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PREP TIME	15 Min
READY IN	15 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1/4 cup sliced almonds
1 tablespoon butter or margarine
1 (16 ounce) package frozen Brussels sprouts
1 cube chicken bouillon
1 (10.75 ounce) can condensed cream of chicken soup, undiluted
2 tablespoons milk
1 (2 ounce) jar chopped pimientos, drained
1/4 teaspoon pepper
1/8 teaspoon dried thyme

DIRECTIONS

In a small skillet, saute almonds in butter until lightly browned; set aside. In a saucepan, cook brussels sprouts according to package directions, adding the bouillon cube to the water.
Meanwhile, in another saucepan, combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.