Description Edit

From my Aunt Maggie's Estate. She is the one that got me used to eating different vegetables as a young child. She had a magnificent garden and was a fabulous cook. This recipe indicates it came from a 1927 Farmer's Almanac. I also make this dish when my pastor comes to dinner, he is a huge sprouts fan.

Ingredients Edit

Directions Edit

  1. Preheat oven to 375°F.
  2. Prepare the sprouts by cutting a thin slice off the root end of each and then cutting a slit on that end to establish even cooking.
  3. In a large pot of boiling salted water blanch sprouts for 5 minutes.
  4. Drain, drop in ice cold water and drain again.
  5. Sauté bacon until limp, not crisp.
  6. Drain and coarsely chop.
  7. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish.
  8. Pour cream over the sprouts and bacon mixture.
  9. Dot with bread crumbs and butter.
  10. Bake for 20 minutes or until hot.
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