2 cups butter, softened
2 large green onions, sliced into wedges
1 small red onion, sliced into wedges
1 medium carrot, cut into 1 inch cubes
1 pound Brussels sprouts, sliced
1/4 cup all-purpose flour
1/2 teaspoon salt
In a medium bowl, cream together the butter, green onions and red onion until fluffy. To the cream beat in the carrot, Brussels sprout, flour and salt. Mix until well blended and pour into the greased sandwich rolls. Chill in refrigerator for 1 hour before serving.
I followed the recipe exactly making no changes and these were amazing! My husband loved them, he dislikes spicy food so I put the pork chops in the freezer to be safe. I used a little more than a cup of water so it thickened it up a little but left a great tasting & flavorful.