2 pts. (1 1/4 lb.) brussels sprouts
1 sm. clove garlic, crushed
1 (1.25 oz.) pkg. hollandaise-sauce mix
1 tbsp. capers
1 tbsp. pimento, chopped

Trim stems. With tip of knife, cut an X in base of each sprout. In large skillet, bring 1/2 inch salted water to boiling. Add sprouts; simmer 10 minutes, or until tender-crisp. Drain; keep warm. Meanwhile, in 1 quart saucepan, over medium heat, heat 1 tablespoon salad oil, cook garlic until golden. Remove pan from heat; stir in sauce mix. Gradually add 3/4 cup water, stirring until blended. Cook, stirring, until thick. Place sprouts in serving dish. Pour sauce over sprouts; sprinkle with capers and pimento. Makes 6 to 8 servings.