Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 \N | Belgian endive; small |
| \N \N | Salt |
| ½ pounds | Swiss cheese; shredded |
| ¼ cup | Butter |
| \N \N | Black pepper |
| ⅓ cup | Half-and-half |
Rinse endives in cold water. Cut root ends and remove brown and wilted outer leaves. Bring 1" water to boil. Add endives and 1 teaspoon salt.
Return to boil, reduce heat, cover and simmer ten minutes. Drain. Preheat oven to 350. Arrange six endives in a metal 12" by 8" baking dish. Sprinkle with half of cheese and dot with half of butter. Sprinkle with salt and pepper. Repeat. Pour half-and-half over all. Bake until cheese is melted (10 to 15 minutes). Place under broiler until cheese is browned and bubbly (about 3 minutes).
NOTES : A very rich and delicious vegetable dish.
Recipe by: Good Housekeeping Illustrated Cookbook Posted to TNT Recipes Digest by "Barbara Zack" <bzack@...> on May 8, 1998