---------- Recipe via Meal-Master (tm) v8.01
       Title: Endive with Tomato Rosettes
  Categories: Appetizers
       Yield: 1 servings
 	    6 ea Medium-sized heads belgiam e	     1 ea 8-oz. package cream
      cheese (
 	    3 tb Milk				     2 oz Dried tomatoes, in oil
       1 x  Basil leaves or watercress s        1 x  Flower for garnish
   Calories     per serving: 30 Fat grams per serving: 3 Approx. Cook Time:
   Cholesterol  per serving: 7 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN
   DAY: Separate leaves from heads of Belgiam endive (you should be able to
   get 6 pretty leaves from each endive). Reserve small leaves and centers for
   salad another day. Rinse leaves under running cold water; pat dry with
   paper towels. In small bowl, with mixer at medium speed, beat cream cheese
   until smooth. Gradually beat in milk until blended. With spoon, stir in
   chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with
   large rosette tube. Place a basil leaf or small watercress sprig on each
   endive leaf. Pipe some filling onto basil on wide end of each endive leaf.
   Arrange endive leaves on platter; garnish platter with flower. Cover and
   refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES