Name: Buttered Belgian Endive
Ingredients: 8 Belgian endive; heads; 2 tb Butter; or margerine; Salt and pepper to taste; 2 tb Water; 1/2 Lemon; juice; 1 tb Parsley;leaves fine chop

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Belgian	Vegetables	4	Servings

INGREDIENTS

8		Belgian endive; heads
2	tb	Butter; or margerine
		Salt and pepper to taste
2	tb	Water
1/2		Lemon; juice
1	tb	Parsley;leaves fine chop

INSTRUCTIONS

Rub the butter over the bottom of a shallow flameproof casserole or
skillet. Trim off the bottoms and any damaged outer leaves of the endive
and cut the heads into diagonal slices about 1" thick. Put them in the pan
with salt and pepper to taste, lemon juice and water. Press a piece of
buttered foil on top of the endive and cover with a lid. Cook over low heat
for 7-8 minutes or until the endive is tender. Shake the pan occasionally.
Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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