2 1/2 lb. brussels sprouts or 3 pkg. (10 oz. each) frozen Brussels Sprouts
Boiling, salted water
12 slices bacon, diced
1/2 c. finely chopped onion
3 tbsp. reg. all-purpose flour
1 1/2 c. milk
1/3 c. dry white wine
1/2 tsp. each salt and oregano leaves
3/4 tsp. dill weed, crumbled
1/8 tsp. pepper

Wash fresh sprouts thoroughly and trim off stem ends. Cut an X into each stem end. Cook, uncovered, in a large quantity of boiling water until just tender when pierced, 7 to 10 minutes. (Or cook frozen brussels sprouts in boiling water as directed on package). Drain well and arrange in a shallow 2-quart casserole.

Meanwhile in a frying pan, cook bacon over medium heat until crisp; lift out with a slotted spoon, drain and set aside. Discard all but 4 tablespoons of the drippings. Add the onion to the drippings and cook until limp. Stir in flour and cook until bubbly; remove from heat and gradually stir in the milk. Cook, stirring, until it boils and thickens.

Add the wine, salt, oregano, dill, pepper and all but 2 tablespoons of the cooked bacon. Pour sauce evenly over the brussels sprouts. Sprinkle remaining bacon over top. Cover and refrigerate if made ahead.

Bake, uncovered in a 325 degree oven for 20 minutes (35 minutes if refrigerated) or until heated through. Makes 8 to 10 servings.