Categories: Vegetables, Restaurants 
      Yield: 6 servings 
  
      1 qt Brussels sprouts 
      2 tb Butter 
    1/2 c  Green onions, chpd 
      1 tb Flour 
    1/2 sl Bacon 
  1 1/2 ts Garlic, chpd 
  1 1/2 ts Parsley, chpd 
      1 c  Water, reserved from cooking 
    1/2 ts Salt 
    1/8    Pepper 
    1/2 c  Cheddar cheese, grated 
  2 1/2 tb Bread crumbs 
  
  Preheat oven 325 F. Wash and "x" bottom of brussels sprouts. Place in 
  boiling water, enough to cover. Boil and simmer 10 mins or until 
  tender. Drain and reserve 1 c hot liquid. Melt butter in sm skillet. 
  Add green onions and saute 3 mins. Stir in flour and cook until flour 
  is dissolved, 3 mins. Add bacon, garlic and parsley. Cook 3 mins 
  more. Pour in reserved water. Add salt and pepper. Bring to a boil, 
  stirring constantly until thickened to consistency of heavy cream 
  Remove bacon from sauce. Place sprouts base down in a buttered 
  casserole. Pour sauce over. Top wih grated cheese then breadcrumbs. 
  Bake 30 mins or until top is browned.