Brussels sprouts recipes

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Brussels sprouts recipes - Brussels Sprouts Pie if"- if"- T "10V STRE...
Brussels Sprouts Pie if"- if"- T "10V STRE Drive-In Drive-In ET 3 El & JIM DeDORA GA 3-2460 3-2460 3-2460 18, through Sat., Aug. 20 Barbecue Lb. Lb .,891 - 85c 75 $19 5 77c r it ftf" S7 5 0 IE IE IF 4 Fresh p moo i 7 ry evening, wan wine and garden herbs, to cooked that ver Old-fashioned Old-fashioned Old-fashioned Brussels nla Brussels sprouts and little Sprouts Pie a rich buttery white onions, crust filled with fresh Callfor- Callfor- O O O California Brussels Sprouts Now Await Your Meal Pleasure California's own Brussels sprout are now arriving fresh at your local market. From the day centuries ago when the beautiful little green sprouts first appeared in the town sauares of Brussels, Iheir culture has been steadily improved. The sprout has always been a pampered vegetable, xeno ed with patient exactitude in Eng land and the Low Countries Belgium and Holland. It took care, time ana resources 10 raise Rrmse s SDrouls ana tney were definitely for the luxury trade. In season, the chef of a great house nf northprn Eurone would go him self to the market place before sun-up sun-up sun-up to bargain for the best ana freshest sprouts. They would be be serv ed to guests whom the mistress of the house wished most to impress. Nineteenth Century gardening books show sprout culture in the United State by 1887, and soon after, we find it concentrated along the California coast. Fresh California Brussels sprouta at their peak of quality and flavor now await your pleasure. Serve them plain or fancy. A sauce of butter and fresh lemon brings out their full, splendid flavor: cheese, chestnuts and roasted walnuts are excellent companions. Casseroles, stews and soups benefit by their crisD texture and deen color, Here are two old-fashioned old-fashioned old-fashioned American recipes for Brussels sprouts. Brussels Sprouts Pie has a rich, buttery crust, filled with savory sprouts and white onions, Brussels Sprouts Fritters are made with a mustard batter very crisp and delicate. Brussels Sprouts Pie (Makes 6 servings) To make Brussels sprouts fill lne; 1& pounds iVi quarts) fresh California Brussels sprouts V cup butter or margarine ' cup all-purpose all-purpose all-purpose flour 1 teaspoon salt . . teaspoon pepper . . 1 teaspoon celery seed 1 teaspoon dry mustard 2 cups milk Vt cup grated Parmesan cheese 1 1 -pound -pound can whole onions, drained Cook Brussels sprouts, covered. in 1 inch of boiling salted water 10 to 15 minutes, or Just until tender; drain. Melt butter or margarine in a large saucepan. Combine flour with salt, pepper, celery seed and mustard and blend into melted butter: grad ually add milk and cook over low heat, stirring constantly, until thickened. Blend in cheese; add onions and Brussels sprouts; cool. To make pastry: 2 cups sifted all-purpose all-purpose all-purpose flour 1 teaspoon salt 4 cup grated Parmesan cheese 4 cup shortening 5 to 6 tablespoons cold water cut in stortening. Add water and blend lightly. Shape pastry into balls; roll out between waxed paper into 2 10 winch circles. Line 9-inch 9-inch 9-inch pie plate with one pastry circle; add Brussels sprouts filling. Top with remaining pastry pastry circle: pinch together top and bottom edges of pastry and flute. (Brush pastry with slightly beaten egg white, if desired). Cut 5 lte-inch lte-inch lte-inch slits in 1 top . of pastry. Bake in hot oven (425 degrees) 30 minutes, or until pastry is golden brown. Serve hot Brussels sprouts Hitters -(Makes -(Makes 6 servings) To make Brussels Sprouts Frit ters: 1 pound (1 quart) fresh California California Brussels sprouts 1 cup sifted alUpurpose flour 1 teaspoon baking powder Salt to taste V teaspoon pepper 1 teaspoon dry mustard 2 eggs, slightly beaten 1 tablespoon salad oil 4 cup milk Cook fresh Brussels eprouts, covered, in 1 inch boiling salted water 10 to 15 minutes, or until just tender; drain and slice. Sift flour, baking powder and seasonings seasonings together. Combine eggs, oil and milk; add to dry ingredients and beat until blended. Add Brussels Brussels sprouts. Drop batter by ta-blespoonfuls ta-blespoonfuls ta-blespoonfuls into deep hot fat (375 degrees); cook 6 to 8 minutes, minutes, or until golden brown on all sides. Drain on absorbent paper; serve with mustard sauce. To make Mustard Sauce: 2 tablespoons butter or margarine margarine 2 tablespoons all-purpose all-purpose all-purpose flour 1 tablespoon dry mustard IVi cups milk Salt and pepper to taste Melt butter or margarine; blend in flour and mustard. Gradually add milk and cook over low heat, stirring constantly, until thickened. thickened. Season to taste with salt and pepper. Serve with Brussels Brussels Sprouts Fritters. AP out onion house, put At fried fryer nothing onion favorite batter When sweet-tasting, crisp If extra them warm out one Drain with batter too it boil We rings But menu and is York country. (Pin-ppla-Oranga) Gold Krafl'i North lou-Z-Ana lou-Z-Ana Ch.f Royal Jelle Old S4W

Clipped from Santa Cruz Sentinel17 Aug 1960, WedPage 26

Santa Cruz Sentinel (Santa Cruz, California)17 Aug 1960, WedPage 26
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  • Brussels sprouts recipes

    sierralp – 27 Dec 2013

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