Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Brussel Sprouts
4 oz Bacon
2 Garlic cloves;chopped
1/2 c Ale

Trim brussel sprouts of limp leaves, then cut an 'X' in the base of
each stalk. Bring a large pan of water to a boil, add sprouts and
back back to a boil. Boil 1 minute, then drain and run cold water
over until cool. Cut sprouts in half.
In separate skillet, saute bacon 3 minutes. Add garlic and saute til
bacon is crisp. Add sprouts and saute til warmed through. Pour in
beer and bring to a boil. Simmer till sprouts are crisp-tender, about
3 minutes. Season with salt and pepper.
Place in gratin dish and reheat, covered at 350F for 10 minutes or
till hot. Or leave in skillet and reheat in it. SERVES: 8 SOURCE: Lucy
Waverman's Fast Fresh column in the Toronto Sun

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