INGREDIENTS

INSTRUCTIONS

In saucepan, melt butter over medium heat.  Stir in flour, slowly
whisk in milk. Cook, stirring constantly, for about 5 minutes or
until thickened. Add Cheddar cheese, 1/4 tsp. salt and half of the
pepper; stir until cheese is melted.  Set aside.
In large nonstick skillet, stir together eggs, ham, parsley, chives,
thyme, remaining pepper and pinch more salt;cook over medium-high
heat, stirring almost constantly, for about 3 minutes or until eggs
are scrambled and just cooked but still moist.  Add to cheese sauce;
mix well. Let cool.
Place 1 sheet of the phyllo on work surface, keeping remainder
covered with plastic wrap and damp towel to prevent drying out. Brush
lightly with melted butter. Fold in half lengthwise; brush with
butter. Spoon about 1/3 cup of the egg mixture onto end of phyllo,
leaving 1 inch border. Sprinkle filling with about 1 tsp. Parmesan
cheese. Gently roll up, tucking in sides to enclose filling.
Brush top with butter.  Place, seam side down, on greased baking
sheet. Repeat with remaining ingredients to make 7 more strudels.
(Can be prepared to this point, wrapped and refrigerated for up to 48
hours or frozen then stored in airtight container for up to 1 month;
do not thaw.)
Bake in center of 375F oven for 13 to16 minutes, or 35 to 40 minutes
if frozen, or until golden.  Let strudels stand for 5 to 10 minutes
before serving. Makes 8 servings. Typed in MMFormat by
cjhartlin@msn.com Source: Canadian Living Magazine Dec. 98
Posted to MM-Recipes Digest V4 #2 by "Cindy Hartlin"
<cjhartlin@email.msn.com> on Dec 20, 1998

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