Brunch Ham Puffs
1 pkg Pepperidge farm frozen puff pastry shells
1 can cream of chicken soup
½ cup milk
1 tlbs each grainy Dijon mustard and dry white wine
1 tsp each dried parsly flakes and brown sugar
½ tsp onion power
¼ tsp dried tarragon leaves, crushed
Dash of garlic powder
1 ½ cups cubed cook ham
1 ½ cups fresh asparagus cut in 1 inch pieces cooked and drained
½ cup shredded swiss cheese
Bake pastry shells according to pkg direstions
Mix soup, milk mustard, wine, parsley, sugar, onion, tarragon, and garlic in saucepan.
Stir in ham, asparagus, and cheese – heat through
Serve in shells
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