My Christmas Kitchen: Christmas Recipes

Christmas Side Dishes

Brussels Sprouts and Chestnuts

Serves 8 to 10

1 lb fresh chestnuts
1-1/2 lbs fresh Brussels sprouts OR two 10 oz pkgs frozen Brussels sprouts
1/2 cup butter or margarine
salt and pepper

With a sharp knife, cut a gash in the flat side of the chestnuts. Cover with water and boil 20 minutes. Remove shells and inner skins. Cook Brussels sprouts in salted water until tender. Simmer chestnuts in butter for 5 minutes, add the drained Brussels sprouts, and toss together. Salt and pepper to taste. Serve in a warm vegetable dish.

Yorkshire Pudding

Popovers