4 oz. cream cheese
3/4 cup milk
1 tblsp. sherry
1 tspn. parsley
1 1/2 teaspoons onion salt
1 pint fresh or frozen Brussels sprouts

Melt cream cheese and milk over low heat. When smooth, add sherry, parsley and onion salt. Cook Brussels sprouts 4 minutes. Pour half of the sauce in a baking dish, put sprouts on top, and cover with remaining sauce. Bake at 325 degrees for 30 minutes