Brussell Sprouts W/Parmesan & Dill
1 (10 oz. pkg.) forzen brussell sprouts
1 tbsp. lemon juice
1 tbsp grated parmesan cheese
1tsp marg.
1/2 tsp dried dill
salt & pepper to taste
Toss all ingredients after brussell sprouts are cooked.
DILL POTATO SALAD
Everyone has a favorite recipe for potato salad.
This variation includes tangy dill pickle and a
bit of garlic. Serves 4-6.
Per serving:
261 cal, 6 g fat, 52 mg cholesterol, 47 g
carbohydrates, 4 g fiber, 6 g protein, 561 mg sodium.
4 medium potatoes, peeled and cubed
2 green onions, chopped, including tops
1/2 cup sliced celery
1/2 cup sliced dill pickles
1 tablespoon chopped parsley
Salt and pepper to taste
Dressing:
1 teaspoon sugar
1 teaspoon dry mustard
3/4 teaspoon salt
1 tablespoon flour
1/4 cup vinegar
2 teaspoons butter
1 clove garlic, minced
1 egg yolk
1/4 cup heavy cream, whipped
Boil potatoes in salted water. Cool; sprinkle
with salt and pepper and set aside.
Dressing:
Combine sugar, mustard, salt, and flour. In a
small saucepan, heat vinegar with butter until
butter melts; slowly add to flour mixture.
Blend until very smooth. Add garlic.
Put the egg yolk in the top of a double boiler;
stir in vinegar mixture. Place over hot--boiling
water and cook, stirring, until mixture thickens.
Cool slightly; blend in whipped cream. While warm,
pour over cubed potatoes.
Add onion, celery, dill pickle, and parsley.
Toss to blend thoroughly, then chill.
