Brussels Sprouts in Pecan Sauce

Description
Purchased from the Wells Estate in Canton, Texas in 1987. The notation on this card indicates it came from a church cookbook in 1944. Exact date and source unknown. If you like Brussels sprouts, like I do, this is a dynamite recipe.

Ingredients

 * 1 pound fresh Brussels sprouts, trimmed
 * 3 tablespoons butter
 * 1/4 cup pecans, chopped
 * Â½ teaspoon salt
 * 1 teaspoon freshly ground black pepper

Directions

 * 1) Cook the sprouts covered in boiling salted water until tender.
 * 2) Drain and keep warm.
 * 3) Heat the butter in small saucepan and brown the pecans.
 * 4) Pour the pecans over the sprouts and serve immediately.

Contributed by
Cat's Recipes Y-Group