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Recipe Easter Deja Vu (Holiday)
Home Cooking Recipes
Required Ingredients:
- 4 cups ground ham
- 1/3 cup evaporated milk
- 5 hard-cooked eggs, peeled
- 3 leaves spinach
- 5 small spears asparagus
- 3 green onions
- salt and pepper to taste
- 1 (15 ounce) can cream of asparagus soup
Preparing/Cooking:
- Mix the ground ham with the 1/3 cup evaporated milk; place these ingredients in a plastic bag and mix until just blended (don't over mix this).
- Lay plastic wrap or wax paper on a flat surface.
- Place meat on top of the plastic wrap and pat it out to a very thin oblong shape, approximately 12x14 inches.
- Fix any holes or openings in the meat.
- It should be about as thin as a taco shell.
- Salt and pepper lightly.
- Lay the spinach leaves on the flat crust leaving a 1/4 inch border clear on the edges.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange eggs, touching end to end, on one end of the crust.
- Arrange the onion stalks and asparagus to the side of eggs.
- Keep all of the food just inside of the spinach leaves (not into the border).
- Salt and pepper lightly.
- Slowly roll the meat and contents jelly roll fashion.
- Seal or press the meat onto itself at the end.
- Use the plastic wrap to lift into a bread size loaf pan, seam-side down.
- Down the center of the ham roll, spread the contents of the asparagus soup, undiluted.
- Heaping dollops on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
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