2 (10 oz.) pkgs. frozen Brussels sprouts
Chablis or other white table wine
2 tbsp. melted butter
Paprika
1/2 tsp. salt

Cook Brussels sprouts according to package directions, substituting wine for water. Do not use salt in cooking. Drain; place on serving plate; dot with butter and sprinkle with salt and paprika. Serves 6.

These become Brussels Sprouts Veronique by simple addition; when sprouts first come to a boil, add 1 cup seedless white grapes and proceed as above.