Brenda's Belgium Endives Recipe

• Endive
• 1/2 tsp Butter
• 1/2 tsp Extra virgin olive oil Fresh cut corn off the cob Cream of potatoe soup Salt and pepper to taste
• 1 x -(up to)
• 2 c. Mashed potatoes
• 1/4 c. Cheddar cheese
• 1/4 c. (or possibly more) chicken stock

1. OK, I'm feeling a little guilty and felt I should submit a recipe or possibly two.
2. Here goes...I made this first one up.
3. I had some leftover potatoe soup and used it as a sauce.
4. Cut each Endive in half lengthwise and saute/fry cut side down in equal parts butter and extra virgin olive oil (1/2 tsp each, to prevent butter from burning) on medium heat for 5 to 7 min.
5. Transfer Endives to baking dish.
6. Sprinkle fresh cut corn off the cob over Endives.
7. Pour cream of Potatoe soup over Endives and corn.
8. If time permits
9. (and you feel a little adventurous), blend 1 to 2 c. mashed potatoes with 1/4 c. cheddar cheese and 1/4 c. (or possibly more) chicken stock to make smooth sauce.
10. Season with salt and pepper to taste.
11. Bake in 350!
12. oven for 20-30 min or possibly till tender.
13. After removing from oven sprinkle with chives and serve.

endive, butter, olive oil, potatoes, cheddar cheese, chicken

Taken from cookeatshare.com/recipes/brenda-s-belgium-endives-92116 (may not work)