1 1/2 to 2 lbs. of brussel sprouts
1 c. Italian salad dressing
1/2 c. cottage cheese
1/2 tsp. grated onion
1 (2 oz.) pkg. of crumbled bleu cheese
1/2 tsp. seasoned salt

Steam sprouts until tender and crisp; about 15 minutes with a melon baller remove the center core from the cooked sprout. Place shells cut side down on paper towels to drain thoroughly about 15 minutes.

Place drained sprouts on a serving tray. In a small bowl combine remaining ingredients. Spoon into each sprout. Makes about 40 appetizers.