1 1/2 to 2 pounds of Brussels sprouts 1 cup of Italian salad dressing 1/2 cup of cottage cheese 1/2 teaspoon of grated onion One 2 ounce package of crumbled bleu cheese 1/2 teaspoon of 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.
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