Title: Shredded Brussels Sprouts
Categories: Vegetable Side
Yield: 6 Servings

1 1/2	lb	Brussel sprouts
1/4	c	Butter
1/2	ts	Salt
1/4	ts	Ground white pepper
2	ts	Water
1	tb	Fresh lime juice

In large bowl of cold, salted water, soak brussels sprouts 10 minutes. Drain; trim ends and discard any bitter outside leaves. Cut each sprout in half lengthwise; thinly slice crosswise. In a large skillet, over medium high heat, melt butter. Add sprouts, salt and pepper; over high heat, saute 5 minutes or until sprouts start to brown. Add the water; cook, stirring 2 to 3 minutes, until sprouts are crisp-tender. Stir in lime juice. Origin: Susan Feniger & Mary Sue Milliken/City and Border Grill/LA, CA

Source: McCall's Magazine Nov/92

From the collection of Karen Deck

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