Brussels Sprouts 

Really, they can be delicious. Just remember, when you're dealing with Brussels sprouts that time equals odor. The longer you cook and store the little cabbages, the funnier they smell.

You may initially be drawn to them because they look so unusual at the Market still attached to their long stalk. Now you can go ahead and indulge in the forbidden fruit.

Brussels sprouts are available in fall and increase in sweetness the colder it gets. They are good sources of vegetable protein and carbohydrates, and some consider them a digestive stimulant.

Store unwashed sprouts in a plastic bag in the refrigerator for up to one week. The sprouts can be blanched and frozen for long-term storage.

To prepare for cooking, cut sprouts off main stem, pare off any tough bottom part, and remove the two most outer leaves. Boil or steam the sprouts for 5-10 minutes. Do not overcook.

Serve hot with olive oil, lemon juice and spices, or marinate overnight in the refrigerator with your favorite salad dressing. Brussels sprouts are also good in soups and stews.

Recipe

• 1 1/2 pounds brussels sprouts
• 6 cups water
• 1 teaspoon salt
• 3 eggs
• 1/2 cup milk
• salt and pepper to taste
• pinch of nutmeg
• 2 tablespoons bacon bits
• 4 ounces Gouda cheese, grated

Preheat oven to 425 degrees. Trim and wash the brussels sprouts. Bring salted water to a boil in a large pot; add the sprouts, cover, and cook for 10 minutes over low heat. Drain and rinse under cold water. Place sprouts in a large, prepared casserole dish; set aside. In a separate bowl, beat the eggs with the milk and spices. Pour mixture over sprouts. Sprinkle with shredded cheese and bacon bits. Cover with aluminum foil and bake for 15 minutes. Remove foil and cook an additional 10 minutes. Serve with crusty bread. Yield: 4-6 servings.