This recipe was clipped from a newspaper, date unknown. Recipe is typed below along with a scanned copy.
GLAZED BRUSSELS SPROUTS
1 lb. fresh Brussels sprouts
1/4 cup sliced red onion
2 tbsp. fresh lemon juice
2 tsp. cornstarch
1/2 cup hottest tap water
1 tsp. instant chicken bouillon granules
Pepper
Wash Brussels sprouts and slice off ends. Using a paring knife, cut an “X” into each stem end so that the vegetables will cook evenly.
Put sprouts in a one-quart casserole and arrange onion slices on top. Cover with plastic wrap and microwave on high five to six minutes. Let rest.
Combine lemon juice and cornstarch in a one-cup glass measure. Add water and bouillon granules.
Microwave on high one minute or until thickened. Drain Brussels sprouts and rearrange onion rings on top if necessary.
Sprinkle with pepper and pour lemon glaze over all. Makes four servings.