Recipes for the Soul---Brussels Sprouts with Peppers and Potatoes

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Brussels Sprouts with Peppers and PotatoesINGREDIENTS:1 T Soft margarine or vegetable oil1 Onion, chopped1 Potato (large), cut in small cubes1 Bay Leaf1 lb Brussels sprouts, halved if large1 Sweet red pepper, cut in 1/2 in - 1 cm pieces1/4 c Vegetable stockFreshly ground pepper2 T Fresh parsley chopped or green onionsPREPARATION METHODIn large nonstick skillet, melt margarine over medium heat; cookonion, potato and bay leaf, stirring often, for 2 to 3 minutes oruntil onion is softened. Add Brussels sprouts, red pepper andstock; cover and cook for 8 to 10 minutes or until sprouts andpotatoes are tender (add water if necessary to prevent scorching).Season with pepper to taste. Serve sprinkled with parsley. Makes 6servings.NUTRITIONAL INFORMATION (per serving)Calories: 82Calories from Fat: 23Cholesterol: 0 mgFiber: 5 gSodium: 64 mg***********My Thought To You:

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