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A menu from the Froghaven Recipe Book

print page and trim to 5" x 7" to add to your cookbook)

Brussel Sprouts in
  Wine Marinade heart healthy

Microwave with 2 tbsp. water until crisp-tender:
1 - 10 oz pkg. frozen brussel sprouts, or fresh sprouts,cleaned and halved

2 medium carrots, thinly sliced, or chopped

mix together in screw-top jar and shake well.
4 tbsp. olive oil
2 tbsp. sliced green onion
1/4 cup dry white wine
1/4 cup vinegar
basil, oregano and thyme
2 teas. Splenda
1 tbsp. chopped parsley
1/8 teas. fresh ground pepper

Pour marinade over cooked sprouts and carrots. Cover and chill at least 3 hours or overnight. Drain or serve with a slotted spoon. Serve on lettuce leaves.

This sprout-carrot mixture is also great added to a salad with chopped celery, Romaine lettuce, Feta cheese and leftover meat of pork or chicken.


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Miscellaneous Recipes