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Creamy Ham Rolls                                           Becky Grasso

1 medium onion chopped                                ˝ cup butter

˝ cup flour                                                      1 tsp. dill week

˝ tsp. garlic salt                                              ˝ tsp. pepper

1 – 14 ˝ can chicken broth                               1 ˝ cup light cream

1 Tbsp. Dijon mustard`3 cups cooked wild rice

1 – 8 oz. can mushroom pieces                        12 thin slices cooked ham

˝ cup shredded cheddar cheese                      Minced fresh parsley

In a large saucepan, sauté onion in butter until tender.  Stir in flour, dill, garlic, salt and pepper until smooth and bubbly.  Gradually add broth, cream and mustard; cook until thickened.  Pour 1 cup into an ungreased 13 x 9 x 2 inch baking pan; reserve another cup for topping.  To the remaining sauce, add rice and mushrooms.  Spoon 1/3 cup of sauce on to each ham slice.  Roll up and place with seam side down over sauce in pan.  Top with reserved sauce.  Bake uncovered at 350 degrees for 25-30 minutes or until heated through.  Sprinkle with cheese and parsley.  Serve immediately.