Ham and Vegetable Roll-ups |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 4 |
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My fiance and I like to hunt for wild asparagus come the spring. He's not much of a vegetable eaterbut when I roll up these easy, nutritious appetizers, he can't get enough of them. The roll-ups are ideal for children toothey're a fun way to disguise vegetables they usually turn down! Ingredients:
2 cups seasoned croutons |
1/4 cup butter, melted |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 cup mayonnaise |
2 tablespoons lemon juice |
1 package (10 ounces) frozen chopped spinach, drained |
1/3 cup plain yogurt or sour cream |
1 teaspoon dried minced onion |
1 teaspoon worcestershire sauce |
8 slices boiled ham, sliced thin |
8 spears fresh asparagus |
1/2 pound sliced fresh mushrooms |
2 tablespoons cold butter |
Directions:
1. Combine the croutons and 1/4 cup butter; spread in a 9-in. square baking dish. Combine soup, mayonnaise and lemon juice. Spoon half of mixture over croutons; set remainder aside.
2. In a bowl, combine the spinach, yogurt, onion and Worcestershire sauce; spread on ham slices. Top each with an asparagus spear; roll up. Place rolls seam side down in baking dish; spoon remaining sauce over top. Saute mushrooms in 2 tablespoons butter; sprinkle on top. Bake at 350° for 25 minutes or until bubbly. Yield: 4-6 servings.
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