Brussel Sprouts

• Add 1/2 cup of table grapes to 1 lb. cooked sprouts.

• Add 1 cup sauteed, sliced mushrooms to cooked brussel sprouts.

• Cook 1 cup diced celery for 2 minutes in 2 tablespoons butter. Stir in 2 tablespoons wholemeal flour. Add 1 cup milk slowly. Stir to blend and bring to boiling point and add the cooked sprouts and season to taste.

• Cook brussel sprouts and drain. Then add 1 tablespoon melted butter. Put in ovenproof dish. Sprinkle with breadcrumbs. Bake at 175°C (350°F) until crumbs are brown.

Source: Better Health High Fibre Cookbook compiled by the Strathalbyn Kindergarten Committee (Hahndorf, S.A.: Fox Publishing, 1978), p.46-7.