Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Endive |
| ½ teaspoon | Butter |
| ½ teaspoon | Olive oil |
| \N \N | Fresh cut corn off the cob |
| \N \N | Cream of potatoe soup |
| \N \N | Salt and pepper to taste (up to) |
| 2 cups | Mashed potatoes |
| ¼ cup | Cheddar cheese |
| ¼ cup | (or more) chicken stock |
OPTIONAL
Date: Tue, 5 Mar 96 11:11:24 EST submitted by: TURNER7@...
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 (½ 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 ¼ cup cheddar cheese and ¼ 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@...>
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