Email to Colleen Grogt      

Recipe Categories: FantastiCook's HOME PAGEAPPETIZERS Asian BakingDishSizesMadeSimple BBQ BREAD BREAKFAST CAKESandPIES CANDY CASSEROLES Chicken Chili Cocktails COOKIES CROCKPOT Dairy-Substitutions DESSERTS ETHNIC FISHandSEAFOOD FRUIT GrossFamilyRecipes HeirloomWeightsMeasures HerbsSpices Italian MARINADES Meatless MEATS PASTA PASTRIES Pork POULTRY SALADandDRESSING SANDWICHES SAUCES SideDishes SOUPSandSTEWS VEGETABLES

Stuffed Endive Leaves




Source of Recipe


My GF Pam






Recipe Introduction


AWESOME!





List of Ingredients



• COMBINE the following 6 items:
  
• 1 - 14 oz. can artichoke hearts, drain & chopped
  
• 2 - 4 oz. cans myshrooms, drain & choppped
  
• 1- 4 oz. can pimentos, drain & chopped
  
• 1 C stuffed green olives, drain & chopped
  
• 1/2 C green bell peppers, seeded & chopped
  
• 1/2 C celery, chopped
  
• HEAT OIL & SAUTEE the following
  
• 1/2 C oil
  
• 1/2 C chopped onion
  
• 1 clove garlic, minced
  
• COMBINE the following 5 items for VINAGRETTE
  
• 2/3 C white vinegar
  
• 2 1/2 t dried Italian seasoning
  
• 1 t salt
  
• 1 t sugar
  
• 1/2 t pepper
  
• Endive: 3 bunches
  






Instructions



1. COMBINE: chopped ingredients
   HEAT OIL: sautee onions & garlic
   Pour vinagrette over above.
   
2. Refrigerate 8 hours
   
3. Trim, Rinse and pat dry Endive leaves.
   Fill with marinated chopped yummies.
   






Final Comments


Enjoy!