Brussels Sprouts with Caraway Cheese Sauce

1-1/2 lb fresh brussels sprouts or two 10 oz pkg, frozen

1 cup evaporated milk, undiluted

1-1/2 cups cubed sharp Cheddar cheese

1 tsp caraway seeds

1/4 tsp dry mustard

1/2 tsp Worcestershire sauce

4 to 6 drops hot sauce

Remove discolored outer leaves from brussels sprouts; trim stems, and wash thoroughly. Cook, covered, in about 1 inch of boiling salted water 8 to 10 minutes or until tender. Drain well. Combine remaining ingredients in a small saucepan; cook over medium heat until cheese melts, stirring constantly. Spoon sauce over brussels sprouts.

Yield 6 servings.

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Cajun Country -- New Iberia, Louisiana