PEACHFRONT COOKS

THE PEACHFRONT CONURE FILES
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photo copyright © 1987 by Elaine Radford, all rights reserved
Welcome to my cookbook, which is a collection of recipes scribbled on 3x5 cards, torn out of magazines, or (since the early 1990s) printed out on computer paper. It's time to get these unruly recipes whipped into shape. I have given credit wherever I can, but I don't know the origin of all of these recipes. If you recognize one of your recipes, please let me know so that I can give you a credit, the proper copyright notice, and/or add a link to your site.

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italian sprouts

From the back of the package.

Ingredients:

  • 14-16 oz. Brussells sprouts
  • 1/4 cup Italian dressing
  • 1/2 cup or more freshly grated Parmesan cheese
Directions:

Not a lot to this one. Cook the sprouts, toss with the salad dressing, toss again with the cheese. And if that isn't easy enough for you, then there's always the old fallback of just tossing the sprouts with some caraway seed and (real!) butter.

 

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