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Endive in Cheese Sauce

List of Ingredients

4 heads endive, all the same size

Salt

1 teaspoon lemon juice

SAUCE:
2 tablespoons butter or margarine

3 tablespoon all-purpose flour

2 cups milk

6 to 8 scallions, very finely sliced

1 (3-ounce) package cream cheese

1/4 teaspoon mustard

1-1/2 teaspoons lemon juice

Pepper

Chopped chives for garnish



Recipe

1. Rinse endive under cold running water; dry with paper towels. Trim any brown edges and cut a thin slice from the bottom of each head. Cut into the endive from the bottom end to a depth of about 2 inches and twist the knife to remove the hard core.

2. Add the endive to a pan of boiling salted water with the lemon juice. Return to a boil. Reduce heat, cover and simmer 20 minutes or until center is tender.

3. Meanwhile make the sauce: Sprinkle the flour over melted butter and stir over low heat for 1 to 2 minutes until straw-colored. Remove from heat and gradually stir in milk. Return to heat and simmer, stirring constantly, until thick and smooth.

4. Add scallions and cook, stirring for 3 minutes. Remove from heat and beat in cheese quickly to give a smooth texture. Add mustard and lemon juice. Season to taste and keep warm.

5. Drain endive thoroughly and place in warm serving dish. Pour the sauce over, sprinkle with chives and serve at once.

Serves 4.

Go to this page to see a photo of this recipe:
http://communities.msn.com/RecipesforNonCooks/vegetables.msnw?action=view_list&row=20&viewtype=2&sortstring=

From: Nice ‘N Easy Family Cookbook, Volume 6.

235 calories