Full Online Books
BOOK CATEGORIES
Authors Authors Short Stories Short Stories Long Stories Long Stories Funny Stories Funny Stories Love Stories Love Stories Stories For Kids Stories For Kids Poems Poems Essays Essays Nonfictions Nonfictions Plays Plays Folktales Folktales Fairy Tales Fairy Tales Fables Fables Learning Kitchen Learning Kitchen
LINKS
Valid XHTML 1.0 Transitional Free Classified Website Without Registration Free Classified Website Daniel Company
Twitter Twitter Add book
donate
Full Online Book HomeLearning KitchenVegetables - Broccoli Ham Ring
Famous Authors (View All Authors)
Vegetables - Broccoli Ham Ring Post by :mikesider Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1732

Click below to download : Vegetables - Broccoli Ham Ring (Format : PDF)

Vegetables - Broccoli Ham Ring

1/4 pound ham, chopped
1/4 pound fresh broccoli, chopped
1 small onion, chopped
1/2 cup fresh parsley, chopped
6 oz. Swiss Cheese, shredded
2 Tbl. Dijon Mustard
1 tsp. lemon juice
2 cans (8 o.z) refrigerated crescent rolls


Preheat oven to 350° F.

Coarsely chop ham, broccoli, onion, and parsley; coarsely grate cheese. Mix all ingredients except crescent rolls and set aside.

Arrange crescent triangles in a circle on 13 inch baking stone with bases overlapping in center and points to outside. There should be a 3 inch diameter circle in center.

Evenly spoon filling over base. Fold points of triangles over filling and tuck under base at center. Filling will not be completely covered.

Bake 20-25 mins or until golden brown.
If you like this book please share to your friends :
NEXT BOOKS

Vegetables - Broccoli -  Broccoli Pasta Salad Recipes By Becky Vegetables - Broccoli - Broccoli Pasta Salad Recipes By Becky

Vegetables - Broccoli -  Broccoli Pasta Salad Recipes By Becky
5 c spiral pasta 1 c dressing (to follow) 2 Tbsp chopped parsley 1 Tbsp pignoli (pine) nuts 1 bunch fresh broccoli flowerettes 4 oz Feta or Mozzarella cheese 2 tsp basil boiled ham, chopped (optional) Dressing: 1 clove garlic, minced 1/4 c wine vinegar 1 tsp pepper 1/2 tsp sugar 1 1/2 c vegetable oil 2 Tbsp mustard 1 tsp salt 1/2 tsp lemon juice Combine ingredients for salad, adding 1 cup dressing. Refrigerate for 1 to 2 hours. Serve chilled. Pasta Salad Golden Vinaigrette Dressing: 1 c vegetable oil 1/3 c cider or wine vinegar 2 Tbsp
PREVIOUS BOOKS

Vegetables - Broccoli -  Broccoli Dip Vegetables - Broccoli - Broccoli Dip

Vegetables - Broccoli -  Broccoli Dip
2 (10 oz.) boxes frozen chopped broccoli 1 large onion 1 stick margarine 3 oz. can sliced mushrooms 1 (6 oz.) roll garlic cheese 1 (10 3/4 oz.) can mushroom soup 3 ribs celery, chopped Saute chopped onion and celery in margarine. Add thawed and drained broccoli. Cook a few minutes, then mix in cheese until cheese melts. Add mushrooms and undiluted soup. Salt to taste. Serve warm with tortilla chips.
NEXT 10 BOOKS | PREVIOUS 10 BOOKS | RANDOM 10 BOOKS
LEAVE A COMMENT