OPTIONAL
Date: Tue, 5 Mar 96 11:11:24 EST
submitted by: TURNER7@AppleLink.Apple.COM
OK, I'm feeling a little guilty and felt I should submit a recipe or two.
Here goes...I made this first one up. I had some leftover potatoe soup and
used it as a sauce.
Cut each Endive in half lengthwise and saute cut side down in equal parts
butter and olive oil (1/2 tsp each, to prevent butter from burning) on
medium heat for 5 to 7 minutes.
Transfer Endives to baking dish. Sprinkle fresh cut corn off the cob over
Endives. Pour cream of Potatoe soup over Endives and corn. [If time permits
(and you feel a little adventurous), blend 1 to 2 cups mashed potatoes with
1/4 cup cheddar cheese and 1/4 cup (or more) chicken stock to make smooth
sauce.] Season with salt and pepper to taste.
Bake in 350! oven for 20-30 minutes or until tender. After removing from
oven sprinkle with chives and serve.
Brenda Turner, Santa Clara, CA USofA
DAVE <DAVIDG@CLAM.RUTGERS.EDU>
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