2 pt. Brussel sprouts
1/2 c. chopped onions
2 tbsp. butter
1 tbsp. flour
1 tbsp. brown sugar
1/2 tsp. dry mustard
1/2 c. milk
1 c. sour cream

Boil Brussel sprouts for 10 to 15 minutes and drain. Cook onion in butter until tender. Blend in flour, brown sugar and dry mustard. Add 1 teaspoon of salt. Stir in milk and cook until thickened and bubbly. Blend in sour cream and add Brussel sprouts. Cook for 3 minutes then serve. 6 to 8 servings.