Brussels Sprouts in Sour Cream

2 (10-ounce) packages frozen Brussels sprouts

2 tablespoons margarine

½ cup chopped onion

1 tablespoon all-purpose flour

1 tablespoon packed light brown sugar

1 teaspoon salt

½ teaspoon dry mustard

½ cup milk

1 cup sour cream

Cook the Brussels sprouts according to package directions. Drain and keep them warm. In a large skillet on medium heat melt the margarine. Cook the onion in the margarine until tender. Stir in the flour, sugar, salt, and mustard. Stir in the milk and cook until thickened and bubbly. Stir in the sour cream. Add the sprouts and stir gently. Heat through, but do not boil.

YIELD: 6 TO 8 SERVINGS

Dot Marks

Savannah, Georgia