- 2 (8 oz.) pkgs. frozen Brussels sprouts
- 2 chicken bouillon cubes
- 1 cup water
- 1 tsp. minced onion
- 1/4 tsp. salt
- 1 Tbsp. cornstarch
- 1 Tbsp. water
- 1/2 tsp. dill weed
Put Brussels sprouts, bouillon cubes, water, onion, and salt in saucepan and cook until tender. Drain and reserve liquid. Mix cornstarch with 1 tablespoon water, and reserved liquid, stir and cook until thickened. Add sprouts and serve sprinkled with dill weed. Serves 6.
By Robin from Washington, IA
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