Brussels Sprouts with Garlic and Bacon

Kosher salt                              
12 cups whole brussels sprouts
2 lbs bacon
Freshly ground black pepper

Fill a large pot with water, add pinch of salt, and bring to boil. Add Brussels sprouts and cook for about 8 minutes. Remove them from the heat, drain and then chill in the refrigerator for 45 minutes. Slice the sprouts in half when they have cooled.

In a large skillet, cook the bacon over medium heat until it is done. Discard all but 2 tablespoons of grease from the pan. Add the garlic and cook for a few minutes until fragrant. Add the sprouts and cook until heated through. Season with salt and and black pepper to taste.

From Rachel Ray.

Comments

[Susan]

Elizabeth, If you have nothing better to do with your time (ha!) i'd love recipes for your Nutcracker Tea. We love the recording and just got the edition illustrated by Maurice Sendak from the library. I'd love to have a tea menu to go with it. But only if you have time!

Thanks,

Susan