1 (13 3/4 - 14 1/2 oz.) can chicken broth
2 (10 oz.) containers Brussels Sprouts
Salad oil
1 1/2 c. dried bread crumbs
1 tsp. salt
1/2 tsp. pepper
1/4 tsp. ground nutmeg
4 lg. eggs
2 tbsp. milk

About 35 minutes before serving.

1. In 2 quart saucepan over medium heat, het chicken broth to boiling; add half of Brussels sprouts. Heat to boiling again; cover and cook 5 minutes or until tender crisp; drain. Repeat with remaining Brussels sprouts.

2. Meanwhile, in 12" skillet over medium heat, heat 3/4" salad oil to 370 degrees on deep fat thermometer.

3. In small bowl or on waxed paper, mix bread crumbs, salt, pepper and nutmeg. In another small bowl, with fork, lightly beat eggs with milk. Dip Brussels sprouts in egg mixture, then bread crumb mixture. Repeat so each piece is coated twice. Fry Brussels sprouts, in batches, 2 minutes or until lightly browned. Drain on paper towels. Serve immediately. Makes 6 servings.

Each Serving: About 250 calories, 12 g fat, 144 mg cholesterol, 650 mg sodium.