Special Brussels Sprouts

1⁄4 cup sliced almonds
1 tablespoons butter or margarine
1 package (16 ounces) frozen Brussels sprouts
1 chicken bouillon cube
1 can (10 3⁄4 ounces) condensed cream of chicken soup, undiluted
2 tablespoons milk
1 jar (2 ounces) chopped pimientos, drained
1⁄4 teaspoon pepper
1⁄8 teaspoon dried thyme

In a small skillet, sauté almonds

in butter until lightly browned; set aside. In a saucepan, cook Brussels sprouts according to package directions, adding thebouillon cube to the water. Meanwhile, in another saucepan,
combine the soup, milk, pimientos, pepper and thyme. Cook until heated through. Drain sprouts; top with the cream sauce and stir gently. Sprinkle with almonds.

Yield: 4-6 servings.