Veggie Side Dishes

These two recipes were submitted by my grandmother --Joan Baker. I haven't tried them yet, but I'm sure they're great since everything she makes is wonderful!

Brussel Sprouts

4 cups brussel sprouts halved

1 cup water

1/4 cup fresh parsley chopped

1 tsp. sugar

1/2 tsp. salt

8 oz. water chestnuts, drained and diced

1 tbsp. butter

Bring water, parsley, sugar, and salt to a boil. Add sprouts. Simmer 6 to 8 minutes and drain. Add chestnuts and butter. Reheat.

Carrots and Celery

1 lb. carrots

1 lb. celery

1/4 cup butter

1 tsp. salt

1/8 tsp. pepper

1/2 tsp. sugar

1/2 tsp. ginger

1/2 cup cooking sherry

1 tbsp. minced fresh parsley

Saute carrots and celery in butter. Keep turning until well coated. Sprinkle with seasoning. Add sherry and simmer 5 minutes. Add 1/4 cup water and simmer covered 15-25 minutes. Remove cover and cook over medium heat until liquid has evaporated. Sprinkle with parsley and enjoy!