| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Meats | Vegetable | 4 | Servings | |
INGREDIENTS
| Endive | ||
| 1/2 | ts | Butter |
| 1/2 | ts | Olive oil |
| Fresh cut corn off the cob | ||
| Cream of potatoe soup | ||
| Salt and pepper to taste (up to) | ||
| 2 | c | Mashed potatoes |
| 1/4 | c | Cheddar cheese |
| 1/4 | c | (or more) chicken stock |
INSTRUCTIONS
OPTIONAL Date: Tue, 5 Mar 96 11:11:24 EST submitted by: [email protected] 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 <[email protected]> RECIPEINTERNET LIST SERVER From the 'RECIPEinternet: Recipes from Around the World' recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”