"I added my own touches, including crunchy water chestnuts, to this recipe from a friend," remarks Audrey Thibodeau of Mesa, Arizona. "The tender brussels sprouts get winning flavor from lemon, dill and Dijon mustard."
"I modified this recipe to suit my family's taste," notes Marge Glassic from Easton, Pennsylvania. "It's a great side dish for a backyard barbecue with hamburgers and hot dogs. It can be made in advance and kept warm in a slow cooked for hours without losing any flavor."
I sampled this recipe at a 25th anniversary party and was told it was a family favorite, courtesy of a Polish grandmother. I shared the recipe with my sister-in-law’s family and she told me her five-year-old son loved it so much that he would eat it cold for breakfast! Every time our family gathers now, someone brings this dish.
I GREW UP on a farm in southern Louisiana, so we had fresh vegetables most of the year.
Mother served brussels sprouts at least twice a week. Fresh from the garden, they were sweet and tender. Now I make this recipe all year using frozen sprouts.
-Ruby Miguez, Crowley, Louisiana
This traditional German dish is one of the most popular dishes in our family restaurant. It is so delicious when served with schnitzel or Parmesan cheese.—5;Essen Haus, Bob and Gail Worm, Madison, Wisconsin