1 pound fresh Brussels sprouts, trimmed
1 cup chopped celery
2 tbsp. butter
2 tbsp. all-purpose flour
1 cup milk
1/2 cup shredded process American cheese
1/4 tsp. salt
pinch cayenne pepper, optional

Place Brussels sprouts, celery, and a small amount of water in a saucepan; cover and cook for 8 minutes or until crisp-tender. Meanwhile, in another saucepan, melt butter. Stir flour until smooth. Gradually add milk; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add cheese, salt, and cayenne if desired; stir until cheese is melted. Drain sprouts and celery; top with cheese sauce.

Yield: 4-6 servings.