1 1/2 lbs. fresh broccoli
3 tbsp. butter
3 tbsp. flour
3/4 c. chicken broth
1/4 c. white wine
1/4 c. evaporated milk
8 oz. fresh mushrooms, sliced
24 thin slices Swiss cheese (8 oz.)
12 slices cooked ham (1 1/2 lbs.)

Cook broccoli in 1/2 cup water for 8 minutes. Drain. Let stand. Melt butter in 1 quart bowl. Blend in flour. Add broth and wine gradually, stirring until smooth. Cook uncovered 2 1/2 to 3 minutes on "low", or until thickened; stir twice. Stir in evaporated milk and mushrooms. Cook uncovered 1 minute on "low".

Place 2 cheese slices and 2 broccoli spears on each ham slice. Roll up and place in 3 quart dish. Pour sauce over all. Heat uncovered to serving temperature (6 to 8 minutes on "defrost"; rotate dish one-half turn once. Serves 6.