Title: Buttered belgian endive
 Categories: Vegetables
      Yield: 4 Servings
 
      8    Belgian endive; heads
      2 tb Butter; or margerine
           Salt and pepper to taste
      2 tb Water
    1/2    Lemon; juice
      1 tb Parsley;leaves fine chop
 
  Rub the butter over the bottom of a shallow flameproof casserole or
  skillet. Trim off the bottoms and any damaged outer leaves of the
  endive and cut the heads into diagonal slices about 1" thick. Put
  them in the pan with salt and pepper to taste, lemon juice and water.
  Press a piece of buttered foil on top of the endive and cover with a
  lid. Cook over low heat for 7-8 minutes or until the endive is
  tender. Shake the pan occasionally. Sprinkle with the chopped parsley
  and serve. Guy Atwood See ya soon.