Betty Crocker’s step by step recipe for ham rolls with a modification or two to take it from 1976 to 2024.

INGREDIENTS

1 lb Woodbridge Canadian Bacon

1 lb fresh asparagus (recipe called for frozen)

1 can (10,5 ounces) condensed cream of (fill in the blank; mushroom, chicken, celery, the recipe called for shrimp) soup

1/4 cup dry white wine or water

DIRECTIONS (4 servings)

1. Heat oven to 350° F.

2. Steam/Boil asparagus to cook until almost tender. Recipe called for package of frozen asparagus and cook as package directed. Steaming or boiling the fresh asparagus will be similar. Drain.

3. Wrap each Canadian bacon slice around 2 or 3 asparagus spears.

4. Place into ungreased baking, 10x6x1 3/4 inches.

5. Mix soup and wine; pour on ham rolls.

6. Bake uncovered until bubbly, 20 to 25 minutes.

Enjoy!