ENDIVE AND HOT WALNUTS SHRIMP STUFFED ENDIVE ENDIVE AND HOT WALNUTS 4 sm. or 2 lg. heads Belgium endive 6 Tbsp. olive oil 1/2 cup walnut pieces 3 Tbsp. balsamic vinegar Arrange individual endive leaves uncut on 4 plates. In a skillet heat the oil and toast walnuts until lightly brown. Stir in the vinegar. Pour over salads and serve immediately. SHRIMP STUFFED ENDIVE 1/3 cup light cream cheese 1/2 tsp. sugar 1/4 tsp. salt 1 Tbsp. chili sauce 1/2 tsp. lemon juice 2 drops hot sauce 3/4 cup chopped cooked shrimp 1/3 cup diced cucumber 8 oz. can water chestnuts 1 Tbsp. sliced green onions 32 Belgian endive leaves Combine first 6 ingredients in a medium bowl. Beat at medium speed of an electric mixer until smooth. Add next 3 ingredients; stir well. Cover and chill. To serve, spoon 1 Tbsp. shrimp mixture into each endive leaf. Yield: 32 appetizers (15 calories each). Protein 1.2 fat, 0.5 m carbohydrate, 1.6 cholesterol, 8 iron, 0.2 sodium, 42 calcium 6. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
