8 slices of sandwich bread
8 slices of ham
1 tin asparagus cuts
Juice of lemon
Large carton of cream
Grated cheese
Method: Spread bread with butter and mustard. Place ham on bread and roll cornerways. Place rolls in greased oven proof dish and cover with drained asparagus cuts, cream and juice of lemon. Sprinkle liberally with grated cheese. Bake at 375° for 20 minutes. Serves 4.
Source: contributed by Mrs. Ernest Saunders (Past President A.C.H. Auxiliaries Association) in The Adelaide Children's Hospital Recipe Book 1978 (Port Adelaide: Messenger Press, 1978), p.10.
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