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

Consider an argument from the less to the greater. In the human sphere he who loves purity and chastity and has no wrath against impurity and unchastity is a moral leper. He who pities the poor and defenseless and has no wrath against the oppressor who crushes the weak and slays the defenseless, but loves them too, is a fiend. Divine wrath is Divine Holiness in activity. Because God is holy He hates sin, and because He hates sin His anger burns against the sinner.

A.W. Pink

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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