Tuesday, November 12, 2019

Brussels Sprouts with Hot Bacon Dressing (1978)

  • 2 eggs
  • 1/4 cup sugar
  • 2/3 cup white vinegar
  • 1/3 cup water
  • 1/2 tspn dry mustard
  • 1 tspn salt
  • 1/4 tspn pepper
  • 12 strips bacon, halved crosswise
  • 1 tbspn salt
  • 6-10 oz. packages frozen brussels sprouts, thawed
In a screw top jar, beat eggs lightly with a fork; add sugar, vinegar, water, dry mustard, salt, and pepper.  Shake to blend and place covered jar in refrigerator.

About 1 hour before serving, fry bacon and drain on paper towel. Remove all but 4 tablespoons grease. Reduce heat to low, shake jar mixture, and add to skillet.

Stir until sauce is thick. Set aside. Cook brussels sprouts in boiling, salted water about 8 minutes and drain. Serve with warm sauce poured over them, and garnish with crumbled bacon. Serves 8 to 10.

More "Lost" Brussels Sprouts Recipes
Brussels Sprouts in Cream (1976)
Brussels Sprouts Chablis Bacchanalian (1963)

(Origin - "Southern Sideboards" by the Junior League of Jackson, Mississippi, 1977. Recipe by Mrs. Henry H. Mounger.) 

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