2 oz. butter
2 med. onions, chopped
24 oz. sliced brussel sprouts
1/2 c. beef broth
4 oz. Velveeta cheese
3/4 c. pecans, chopped
1 oz. butter
1/2 tsp. lemon pepper
1/4 tsp. nutmeg
Parsley
Pimento

In pot add butter and onions and saute until light brown. Add sprouts and stir fry for 3 minutes. Add broth and steam for 5 minutes covered. Add nutmeg and put in casserole dish (greased). Put cheese on top. Heat until cheese is melted. Toss pecans in butter and lemon pepper, put on top and decorate with parsley and pimento.