'Brussels Sprouts au gratin'
1 1/2 pounds fresh Brussels sprouts OR 2 bags frozen
2 tablespoons Butter
1/2 cup scallions, chopped
1 tablespoon Flour
4 slices bacon cooked and crisp, crumbled, reserve drippings
1 1/2 teaspoon Garlic, chopped
1 cup cooking water
1/2 teaspoon Salt
1/2 cup Cheddarella cheese, grated
2 1/2 tablespoons Bread crumbs
Preheat oven 325 F. Wash and trim up brussels sprouts. In sauce pan, put brussels and pour in enough water just to cover. Boil then simmer until tender. Drain cooking liquid and save. Melt butter and add bacon dripping in small skillet. Add scallions and saute until soft. Add flour and cook until flour is dissolved, 3 mi. Add garlic. Cook 3 mins more. Pour in reserved water. Add salt and pepper. Bring to a boil, stirring constantly until thick. Place sprouts (cut in half side down) in a buttered casserole. Pour sauce over. Top with grated cheese, bacon and breadcrumbs. Bake 30 mins or until top is browned.