Brunch Ham Puffs
Prep Time: 35 minutes
Cook Time: 10 minutes
Makes: 6
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Ingredients
1 package (10 ounces) Pepperidge Farm® Puff Pastry Shells, prepared according to package directions
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular
or
98% Fat Free)
1/2 cup milk
1 tablespoon grainy Dijon-style mustard
1 tablespoon dry white wine
1 teaspoon dried parsley flakes
1 teaspoon brown sugar
1/2 teaspoon onion powder
1/4 teaspoon dried tarragon leaves, crushed
Dash garlic powder
1 1/2 cups cubed cooked ham
1/2 pound asparagus, trimmed and cut into 1-inch pieces (about 1 1/2 cups), cooked and drained
1/2 cup shredded Swiss cheese
Directions
Stir the soup, milk, mustard, wine, parsley, brown sugar, onion powder, tarragon and garlic powder in a 3-quart saucepan. Stir in the ham, asparagus and cheese and cook over medium heat until the mixture is hot and bubbling, stirring occasionally.
Spoon the ham mixture into the pastry shells.
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SPRING FAVORITES
This recipe has been
rated by 8 members.
"This recipe was amazing. All it took was a little tweeking. I substituted buttermilk
biscuits for the puff pastry. I don't like asparagus, so I used green beans instead. I also used garlic salt instead of garlic powder and dried onion flakes instead of onion powder. I omitted the wine and tarragon because I didn't have any. I even forgot to use the cheese but it still turned out great!!! This on is definitely a keeper!
...
More >
!"
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