"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..."
INGREDIENTS
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1/4 cup sliced almonds
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1 tablespoon butter
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1 package (16 ounces) frozen brussels sprouts
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1 chicken bouillon cube
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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2 tablespoons milk
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1 jar (2 ounces) chopped pimientos, drained
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1/4 teaspoon pepper
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1/8 teaspoon dried thyme