Endive With Tomato Rosettes

We must understand how to separate our “who” from our “do.” What we do does not gain us God’s affection. Who we are by virtue of His unconditional love constrains us through the power of our gratitude to obey Him. If we ever invert these relationships (as is the instinctive, natural impulse of all humanity) by assuming that who we are before God is a consequence of what we do for Him, then we make God’s love conditional and our security questionable.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Dairy		Appetizers	1	Servings

INGREDIENTS

6		Medium-sized heads belgiam e
1		8-oz. package cream cheese
3	T	Milk
2	oz	Dried tomatoes, in oil chop
		Basil leaves or watercress s
		Flower for garnish

INSTRUCTIONS

Calories     per serving: 30 Fat grams per serving: 3 Approx. Cook
Time:  Cholesterol  per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR
EARLY  IN DAY: Separate leaves from heads of Belgiam endive (you should
be  able to get 6 pretty leaves from each endive). Reserve small leaves
and centers for salad another day. Rinse leaves under running cold
water; pat dry with paper towels. In small bowl, with mixer at medium
speed, beat cream cheese until smooth. Gradually beat in milk until
blended. With spoon, stir in chopped dried tomatoes. Spoon
cream-cheese filling into decorating bag with large rosette tube.
Place a basil leaf or small watercress sprig on each endive leaf.  Pipe
some filling onto basil on wide end of each endive leaf. Arrange
endive leaves on platter; garnish platter with flower. Cover and
refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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