Karen Druker

The secret is not overcooking.

• 1 ½ Lbs.  fresh or frozen Brussels Sprouts
• 4 slices bacon
• 1 t. flour
• 1T. brown sugar
• 1T.water
• 1 T. cider vinegar
• 1 T. water
• 1 t. Dijon mustard
• ¼ C. chopped pecans

Steam fresh or frozen sprouts in an inch of water for 8 minutes. While sprouts are cooking, cook bacon until crisp. Save 2 T. of the drippings. Add flour to the drippings, cook and stir until bubbly. In a small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir in drippings mixture. Drain sprouts. Place in serving bowl. Add hot bacon dressing, and toss. Crumble bacon over sprouts. Sprinkle with pecans.