"Curly Sue" > wrote in message
...
> I set the Brussels sprouts to finish sauteeing, but my TV program was
> starting and I forgot about them.
>
> Let me tell you, blackened Brussels sprouts STINK! Fortunately
> tonight is garbage eve so the physical evidence will be gone by
> tomorrow morning.
>
> I fear, however, that the smell will linger for days. I guess I'll
> try burning a scented candle.
>
> Sue(tm)
> Lead me not into temptation... I can find it myself!

You can spray w/Ozium-but don't go into the room for a while.


* Exported from MasterCook *

Vegetables: Brussels Sprouts And Onions With Dill

Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tblsp oil
6 small white onions, about 1 inch in diameter --
peeled & quartered
12 Brussels sprouts, trimmed -- quartered lengthwise
1/4 cup water
1 teaspoon sugar
1 teaspoon minced fresh dill & 2 sprigs for garnish

In a heavy 10 inch skillet, heat oil over moderately high heat until hot but
not smoking and saute onions and Brussel sprouts, stirring until onions
begin to turn golden, about 1 1/2 minutes.

Add water, sugar and salt & pepper to taste and cook, covered, over
moderately low heat until veggies are just tender, about 3 minutes. If any
liquid remains, boil mixture until nearly all liquid is evaporated and stir
in minced dill.

Garnish with dill sprigs.