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1 1/2 to 2 lbs. brussels sprouts
1 c. Italian salad dressing
1/2 c. cottage cheese
1/2 tsp. onion, grated
1 (2 oz.) pkg. blue cheese, crumbled
1/2 tsp. seasoned salt

In a medium saucepan, cover sprouts with lightly salted water. Cook over medium heat until crisp-tender about 15 minutes. Drain. Carefully remove center core from each sprout with knife or melon ball cutter. (Save centers for another use.) Place sprout shells cut side down on paper towels to drain (about 10 minutes). Place drained sprouts in a medium bowl, pour salad dressing evenly over each. Cover, refrigerate 6 hours or overnight. Combine cottage cheese, grated onion, blue cheese and seasoned salt (last 4 ingredients). Spoon into sprouts. Add chopped pimento for color - pretty at Christmas! Serves 40 appetizer servings.
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