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HAM ASPARAGUS CREPES 
1/2 c. milk
2 egg, beaten
1 tbsp. cooking oil
1/4 c. flour
1/2 tsp. baking powder
1/4 tsp. salt

Mix and store in refrigerator overnight. Cook crepes in a lightly greased frying pan over medium heat. Place 1 slice of ham, 1 slice of Swiss cheese and 3 asparagus on crepe and roll. Lay roll side down in a baking dish. Pour mushroom sauce over top and bake at 350 degrees for 20-30 minutes.

MUSHROOM SAUCE:

1 (4 oz.) jar sliced mushrooms
3 tbsp. butter
3 tbsp. flour
1 c. water
1 tbsp. chopped chives
2 tsp. chicken bouillon
1/3 c. light cream
1/4 c. shredded cheese

Saute mushrooms in butter. Stir in flour. Gradually stir in water. Stir until thickened.
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