Belgian Endive
Belgian Endive, Ham, and Cheese au Gratin

ham0.gif - 4.54 K serves 4

4tablespoons olive or vegetable oil
8whole heads Belgian Endives, cored
1/4cup chopped green bell pepper
1/4cup chopped red bell pepper
1tablespoon flour
1/2cup grated mild cheese
2teaspoons grated parmesan
salt and pepper to taste
8slices Black Forest ham
chopped parsley
ham2.jpg - 2.89 K

In a frying pan, lightly saute the endives, remove them from the pan, and set aside. Add the red and green peppers to the oil, lightly saute them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sauteed red and ham3.jpg - 2.00 K green peppers. Place the sauteed Belgian Endives in an ovenproof casserole. Wrap each endive in a slice of Black Forest ham. Cover with cheese sauce and place in a 350 F oven for about 20 minutes or until sauce is bubbly and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with chopped parsley and serve hot.

ham1.jpg - 21.68 K


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