Brussels Sprouts Supreme
- 2 (8 oz.) pkgs. frozen Brussels sprouts
- 1 cup water
- 2 chicken bouillon cubes
- 1 tsp. minced onion
- 1/4 tsp. cornstarch
- 1 Tbsp. dillweed
Cook sprouts, bouillon cubes, water and onion in saucepan over low heat for about 8-10 minutes or until tender. Drain and save liquid. Mix cornstarch and water, add to reserved liquid. Cook over low heat, stirring until thickened. Add cooked sprouts and sprinkle with dill.
By Robin from Washington, IA
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