1 (10 oz.) pkg. frozen Brussel sprouts
3 slices bacon
2 tbsp. sugar
1 tsp. salt
2 tbsp. vinegar
1 tbsp. chopped pimiento
1/2 c. cold water
1 1/2 tsp. cornstarch

Cook brussel sprouts as directed on package; drain well. In same pan fry bacon until crisp, drain on paper towel, reserving 2 tablespoons fat. To reserved fat add sugar, salt, vinegar, pimiento and 1/4 cup water. Combine cornstarch in remaining water. Mix well, add to vinegar mixture in a saucepan. Cook over medium heat, stirring constantly until thick. Add sprouts, heat through. Sprinkle with crumbled bacon. Yield: 4.