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Have I ever written a column of recipes using brussels sprouts? I don't think so, so I guess it's time.

If you want to add more vitamin C to your diet, look beyond citrus and head straight to the sprout. A one-half cup serving (about four sprouts) has 120 percent of the daily recommendation of vitamin C and just 33 calories. And, they have a good amount of vitamin A, fiber, calcium, niacin and are low in fat (less than a gram), carbs, cholesterol and sodium. Sounds like a very nutritional veggie to me.

Don't over cook sprouts! They are best when cooked until tender-crisp, definitely not to the mushy stage. They should have a little crunch to them and be a bright green. When serving sprouts as a side dish, figure a pound for four to six servings or two 10 oz. packages of frozen. One pound is about three cups of whole sprouts, four cups if quartered or halved.

Incidentally, how did these cute "little cabbages" get their name? They were first grown in Brussels, Belgium. End of history lesson.

Any of these recipes would go well with Easter dinner. Something different for a change. I should mention that all of these recipes use frozen sprouts as at this time of year fresh are hard to find.

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SUNNY SPROUTS

1-10 oz. package (1-1/2 c.) frozen brussels sprouts

1/2 t. sugar

1/2 t. salt

1 medium rib celery, sliced 1/4-inch thick

1 medium carrot, thinly sliced

1/2 c. water

2 T. butter or margarine, melted

scant 1 t. prepared mustard or scant 1/4 t. dry

1/4 t. salt

couple dashes pepper

In a small saucepan, combine first six ingredients. Heat to boiling; cook loosely covered 8-10 minutes or until tender; drain. Combine rest of ingredients; add to veggies and toss lightly. Makes four servings.

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I like the taste of sweet and sour together. This dish is very good.

SWEET-SOUR BRUSSELS SPROUTS

1-10 oz. package frozen brussels sprouts

3 slices bacon, fried crisp, drained (saving 2 T. drippings*)

2 T. sugar (I use half sugar and half sugar substitute.)

1 T. diced pimiento (Optional, but gives the dish added color.)

1/2 t. salt

1/2 c. water, divided

2 T. vinegar

1-1/2 t. cornstarch

In medium saucepan, cook sprouts as directed on package. Drain; set aside.

*Put the 2 T. drippings in saucepan, add sugar, pimiento, salt, 1/4 c. water and vinegar.

Combine cornstarch with rest of water; add to vinegar mixture in saucepan, stirring constantly. Heat until it boils and thickens, one to two minutes, stirring constantly. Add sprouts; heat through over medium-low heat.

Turn into serving bowl and sprinkle with crumbled bacon bits. Makes four servings.

*If you prefer not to use bacon drippings, use 2 T. butter or margarine. The drippings add to the flavor though.

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If you're baking meat loaf, pork chops, ham or chicken, add this dish the last 20 minutes of baking time.

BRUSSELS SPROUTS CHEESE BAKE

2-10 oz. packages frozen sprouts, thawed

1-8 oz. can sliced water chestnuts, drained

3 T. butter or margarine

half of an 8 oz. container fresh mushrooms, sliced

1 T. flour

1/8 t. pepper

1 c. milk

1 c. shredded, processed American cheese or cheddar

1/2 slivered or sliced almonds, toasted

Put sprouts in a 1-1/2 quart baking dish. Top with water chestnuts.

In a saucepan, over medium heat, melt butter. Add mushrooms; cook until tender, about 5 minutes. Stir in flour and pepper until well-blended. Gradually stir in milk until well-blended. Cook, stirring constantly until mixture boils and thickens.

Remove from heat; stir in cheese until melted. Pour over sprouts; sprinkle with almonds. Bake at 350 degrees for 20 minutes or until bubbly. Makes six servings.

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This recipe uses fresh sprouts with a hint of lemon. If fresh sprouts aren't available, use two 10 oz. packages frozen, cooking only 7-10 minutes.

LEMONY BRUSSELS SPROUTS

1 lb. fresh brussels sprouts, trimmed (about 3 c.)

1 t. lemon juice

2 small garlic cloves, minced

couple dashes pepper

1/4 c. butter or margarine

If using fresh sprouts, cut an "X" in the core of each sprout (so they cook evenly). Put in a saucepan; add one inch of water. Bring to a boil. Lower heat and simmer for 10-12 minutes or until crisp-tender. Drain; add rest of ingredients and saute 2-3 minutes until flavors are blended. Makes six servings.

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May your Easter celebration be filled with joy and celebration. Christos Voskres. (Christ is risen.) Voistinnu Voskres (He is risen, indeed.) Alleluia!

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