Brussel Sprouts in Pecan Sauce



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1 lb. Brussel sprouts, trimmed
3 Tablespoons margarine
1/4 cup pecans, chopped
Salt and pepper, to taste
Cook trimmed Brussel sprouts in boiling water until tender; about 8
minutes. Drain and keep warm.
In a small saucepan, melt the margarine and add pecans. Brown the
pecans, but do not let them burn. Pour the pecans over the Brussel
sprouts and serve. Makes 4 servings.






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