| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Swiss |
Appetizers, Asparagus, Cheese, Ham, Bobbie – no |
48 |
Servings |
INGREDIENTS
| 16 |
|
Fresh asparagus spears; trimmed |
| 3 |
tb |
Dijon mustard |
| 16 |
|
Thin slices ham; fully cooked |
| 16 |
sl |
Swiss cheese; process |
| 2 |
|
Eggs; beaten |
| 1 |
c |
Dry bread crumbs |
|
|
Cooking oil |
INSTRUCTIONS
In a skillet, cook asparagus in a small amount of water until crisp-tender,
about 6-8 minutes; drain well. Srpead about 1 teaspoon of mustard on each
ham slice. Top with one slice of cheese. Place an asparagus spear at one
end (Trim to fit, if needed) . Roll up each ham sliced tightly, secure with
three toothpicks. Dip ham roll in egg, then roll in bread crumbs. In an
electric skilet, heat 1 inch oil to 350 F. Fry rolls a few at a time, until
golden brown, about 3-4 minutes. Drain on paper towels; keep warm. Cut each
roll between the toothpicks into three pieces. Yield: 4 dozen. MC
formatting by bobbi744@sojourn.com
NOTES : Submitted to magazine by Nancy Ingersol, Midlothian, Illinois.
Recipe by: Taste of Home Magazine, April/May, '97, p. 30
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
<bobbi744@sojourn.com> on Oct 01, 1997
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”