---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Brussels Sprouts in Mustard Sauce
  Categories: Vegetables, Sauces
       Yield: 4 servings
  
      10 oz Brussels Sprouts; Frozen, OR        1 c  Chicken Broth
     3/4 lb Brussels Sprouts; Fresh             1 ts Mustard; Dijon-style
     1/2 c  Chicken Broth                     1/2 ts Pepper
       1 ts Canola Oil; Puritan                 1 tb Cornstarch
       2 tb Green Onion; Chopped              1/2 c  Skimmed Evaporated Milk
  
   Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set
   aside.  Spray a small skillet with vegetable cooking spray and add the
   oil.  Saute the onion in the oil then remove from the heat and slowly add
   the 1 cup of chicken broth.  Sir in the mustard and pepper.  Return to the
   heat and dissolve the cornstarch in the milk then add to the skillet
   mixture.  Stirring constantly, cook until the sauce is smooth and
   thickened, about 5 minutes.  Pour the mustard sauce over the cooked
   Brussels Sprouts and stir to coat.  Serve at once.
   EACH SERVING CONTAINS:
    CAL   PROT   CARB   FIB  FAT  FAT  CHOL  SODIUM
  
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