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5 thin slices of ham
5 asparagus spears
4 oz. cream cheese
l tbsp. horseradish
l tsp. chopped parsley
l dash tabasco
Soften cream cheese & blend with horseradish, tabasco & parsley.
Blanch asparagus spears, then cool.
Spread cream cheese on ham. Lay asparagus on ham & roll up. Slice
each roll into 4 pieces. Spear with toothpick and serve chilled.
Yield: 20 roulades.
Horseshoe Tavern

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