2 pkgs. Brussels sprouts
2 Tbsp. onion, chopped
2 Tbsp. celery, chopped
1 Tbsp. pimento, chopped
1 can cream of mushroom or celery soup
1/3 cup milk
1 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
In 10" Dutch oven, cook onion and celery until tender. Blend in soup and milk. Stir in
pimento, Worcestershire sauce, salt and pepper. Add the sprouts. Bake 20 minutes at
350 degrees (14 coals on top; 7 on bottom).