BROCCOLI ROULADE WITH CREAMED HAM

4 (10-ounce) packages frozen chopped broccoli
1/2 cup dried bread crumbs
pinch of nutmeg
6 tablespoons butter melted
salt and pepper
4 eggs separated
8 tablespoons parmesan cheese, grated
creamed ham (recipe follows)

Cook broccoli according to the package directions. cool and finely chopped.

butter a 10 1/2 by 15 1/2 x 1 or a jellyroll pan line with waxed paper. butter the waxed paper well and sprinkle with the bread crumbs.

In a large mixing bowl, combime the broccoli, netmeg and butter; salt and pepper to taste. Beat in the egg yolks, one at a time,blended thoroughly after each addition.
Beat egg whites until soft peaks are formed; fold into the broccoli mixture. Pour in to prepared pan and smooth the top with a rubber spatula. Sprinkle with parmasan cheese.
bake in a preheated 350 degree oven for 12 to 16 minutes
or until the center feelsbarely firm when touched.

Place a sheet of buered waxed paper over the top of the broccoli mixtureand invert onto a large baking sheet. carefully peal away the waxed paper. Spread with the creamed ham over the broccoli mixture. Beginning at the long side, gently roll up the broccoli mixture, Sprinkle with the remaining cheese.
Yields: 12 servings

CREAMED HAM

3 tablespoons butter
3 tablespoon flour
3/4 cup chicken broth
1 tablespoon Dijon musard
2 tablespoons sherry
salt and pepper
1/2 cups light cream
1 1/2 cups boiled or bake Ham diced
1 (4 ounce) can sliced mushrooms drained

In a saucepanm melt the butter. Romove from heat and add flour.stirring slowly; cook over moderate heat for 2 minutes. Remove from heat; gradually stir in broth,mustard and sherry. salt and pepper to taste. Return to heat and cook until the mixture thickens. Add the cream, ham, and mushrooms; continue to cook until throughly heated

Source: The Spirit of Christmas