Instructions: Wash and trim Brussels sprouts. With tip of knife, cut an X in base of each. Place in large saucepan; add just enough water to cover. Bring to a boil over high heat. Reduce heat; simmer 8 to 10 minutes or until tender.

Meanwhile, in medium skillet, cook bacon until crisp.

Drain, reserving 2 tablespoons bacon drippings in skillet; cool. Add flour to cooled drippings; cook and stir over medium-low heat until bubbly.

Remove from heat. In small bowl, combine brown sugar, water, vinegar and mustard; mix well. Gradually stir into bacon drippings mixture. Drain Brussels sprouts; place in serving bowl. Add hot bacon dressing mixture; toss gently. Crumble bacon over Brussels sprouts. Sprinkle with pecans. 6

(1/2-cup) servings.

Easy Holiday Recipes by Pillsbury. Lynns notes: Made this for Christmas 1997; doubled the amounts for the sauce and it was just right. Great taste- wonderful dish!

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