Ham-And-Cheese Roulade Recipe
Are you looking for a fabulous Ham-and-cheese Roulade recipe? I am certain you and I will approve that this Ham-and-cheese Roulade is just delectable.
Ingredients
1 frozen omelet
4 tablespoons (1/2 stick) butter or margarine
3 tablespoons all-purpose flour
1/2 teaspoon salt
Dash of pepper
2 cups milk
2 tablespoons chopped parsley
1 cup chopped celery
1 can (6 ounces) whole mushrooms, drained
1 package (about 5 ounces) sliced boiled ham, chopped coarsely
1/4 cup chopped toasted slivered almonds (from a 5-ounce can)
1 tablespoon chopped pimiento
Parsley
1/2 pimiento, cut in 6 thin strips and rolled
Directions
1 About 1 hour before serving, remove omelet from freezer; unwrap.
2 Bake in slow oven (325°) for 50 minutes, or until golden-brown and top springs back when lightly pressed with fingertip.
3 While omelet bakes, melt 3 tablespoons of the butter or margarine in a medium-size saucepan; stir in flour, salt, and pepper; cook, stirring constantly, until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute; stir in chopped parsley.
Set aside for Step 5.
4 Saute 6 celery in remaining 1 tablespoon butter or margarine until soft in a medium-size frying pan; remove from heat.
5 Set aside 6 of the prettiest mushrooms for garnish, then chop remaining and stir into celery mixture with ham, almonds, and chopped pimiento; stir in 1/2 cup of the parsley sauce.
6 Remove omelet from pan this way: Loosen around edge with a spatula; cover with wax paper or foil.
Place a large cookie sheet or tray on top, then quickly turn upside down.
Lift off pan; peel off wax paper.
7 Spread ham mixture evenly over omelet.
Starting at a short end, roll up, jelly-roll fashion, lifting wax paper or foil as you roll to steady and guide it.
8 Lift onto a serving platter with two wide spatulas.
Heat parsley sauce again until hot; spoon about 1/2 cup over roll.
Garnish with saved mushrooms, parsley, and rolled strips of pimiento threaded onto wooden picks, as pictured.
Slice roll; serve with remaining sauce.
Note—If baking omelet without freezing, bake in slow oven (325°) for 40 minutes, or until golden and top springs back when lightly pressed with fingertip.
2 Bake in slow oven (325°) for 50 minutes, or until golden-brown and top springs back when lightly pressed with fingertip.
3 While omelet bakes, melt 3 tablespoons of the butter or margarine in a medium-size saucepan; stir in flour, salt, and pepper; cook, stirring constantly, until bubbly.
Stir in milk; continue cooking and stirring until sauce thickens and boils 1 minute; stir in chopped parsley.
Set aside for Step 5.
4 Saute 6 celery in remaining 1 tablespoon butter or margarine until soft in a medium-size frying pan; remove from heat.
5 Set aside 6 of the prettiest mushrooms for garnish, then chop remaining and stir into celery mixture with ham, almonds, and chopped pimiento; stir in 1/2 cup of the parsley sauce.
6 Remove omelet from pan this way: Loosen around edge with a spatula; cover with wax paper or foil.
Place a large cookie sheet or tray on top, then quickly turn upside down.
Lift off pan; peel off wax paper.
7 Spread ham mixture evenly over omelet.
Starting at a short end, roll up, jelly-roll fashion, lifting wax paper or foil as you roll to steady and guide it.
8 Lift onto a serving platter with two wide spatulas.
Heat parsley sauce again until hot; spoon about 1/2 cup over roll.
Garnish with saved mushrooms, parsley, and rolled strips of pimiento threaded onto wooden picks, as pictured.
Slice roll; serve with remaining sauce.
Note—If baking omelet without freezing, bake in slow oven (325°) for 40 minutes, or until golden and top springs back when lightly pressed with fingertip.
