Ingredients

1 pound brussel sprouts
3 Tbsp. margarine
1/4 C. pecans chopped
salt and pepper to taste

Cooking Instructions

Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. Heat the butter in small saucepan and brown the pecans; do not let them burn. Pour the pecans over the brussel sprouts.
 
 
When He rained meat upon them like the dust, Even winged fowl like the sand of the seas, (Psalms 78:27)