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Suggest a better descriptionTrim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endived. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE: As soon as cooked. This also make a good hors doeuvre for 8. Serves 4. Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens Per serving: 137 Calories; 8g Fat (54% calories from fat); 4g Protein; 12g Carbohydrate; 26mg Cholesterol; 100mg Sodium Posted to MC-Recipe Digest by shade
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Serving Size: 1 Serving (131g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 163 | ||
Calories from Fat: 110 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.2g | 16 % | |
Saturated Fat 4.1g | 20 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 13.8mg | 4 % | |
Sodium 35.5mg | 1 % | |
Potassium 233.1mg | 6 % | |
Total Carbohydrate 12.1g | 4 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 10.4g | ||
Protein 2.5g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 163
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