1 1/4 lbs. Brussels sprouts (or 2 - 10 oz. pkgs. frozen)
1/4 c. butter, softened
1 tsp. dry mustard
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. garlic salt
1 tsp. caraway seed

Cook Brussels sprouts in boiling, salted water until crisp tender. Drain. Meanwhile, cream butter with remaining ingredients until thoroughly blended. Toss creamed mixture lightly with hot vegetable. Serves 6 to 8.