1/4 pkg. won ton wrappers (approx. 12-15 wrappers)
1/2 lb. Jimmy Dean pork sausage (silver wrapper, special recipe)
1 gallon chicken broth
1 tbsp. garlic, fresh minced
1 tbsp. ginger, fresh minced
5 oz. fresh spinach (2 bags)
6 oz. cooked ham, julienne sliced
1 bunch scallions, chopped
1 egg beaten with 2 tbsp. water

1. Place "grape size" of sausage in the center of a won ton wrapper. Fold in half to form a triangle. Wet the corner with beaten egg and seal. Fold the two opposite corners together and seal the corners with egg again. Do this with each wrapper.

2. Boil the won tons in boiling water for 7 to 8 minutes. Drain and put in covered container in refrigerator.

3. Add the garlic and ginger to the chicken broth. Bring to a boil for 5 minutes.

4. Rinse in cold water and remove stems from the spinach. Tear into spoon size pieces. Keep raw in covered container.

ASSEMBLING THE SOUP:

1. Place some fresh raw spinach in the bottom of each soup cup. Add 1 heated won ton on the top of the spinach. Fill the cup with chicken broth. Add 5 to 6 strips of the ham. Top with a teaspoonful of chopped scallions. Serve.

Serves approximately 12.

SUGGESTIONS:

Won tons may be reheated a few at a time in the chicken broth. Won tons will keep for several days in the refrigerator.

Campbells' chicken broth may be used. Use 1/2 can of water to 1 can of broth.

Keep the spinach separate from the broth until served. The spinach will turn the broth green.