Broccoli-ham rolls (1978)

30-minute-entree: Broccoli-ham rolls

Meal-in-a-dish – light-as-air pancakes rolled around a creamy mix of tender ham and broccoli, topped with sour cream

1978-Broccoli-ham rolls recipe

Broccoli-ham rolls recipe

1 10-ounce package frozen chopped broccoli
1 10 3/4-ounce can condensed cream of mushroom soup
1 6 3/4-ounce can chunked and ground ham
4 eggs
1/4 cup water
Butter or margarine
1/2 cup sour cream

In 2-quart saucepan, prepare broccoli as label directs; drain. To cooked broccoli, add undiluted cream of mushroom soup and ham with its juices. Cook, stirring often, until ham is heated through and broken into small chunks; keep warm. Meanwhile, in small bowl with fork, beat eggs and water until well mixed.

In 6- or 7-inch skillet over medium heat, melt 1 teaspoon butter or margarine, tilting skillet to grease side. Pour 2 to 3 tablespoons egg mixture into skillet, tilting to make a thin pancake. When top of pancake is set and underside is delicately browned, run spatula around side and bottom to loosen; slide pancake onto plate. Repeat to make 7 more. Fill each pancake with some broccoli mixture; roll and arrange them in one layer on warm platter. Top with sour cream. Makes 4 servings.










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