2 c. finely chopped fully cooked smoked ham (or 1 lb. browned ground beef mixed with 1 tbsp. dried dill weed and 3/4 tsp. salt)
1 c. shredded Swiss cheese (4 oz.)
1 (4 oz.) can mushroom stems and pieces, drained and chopped
1 egg, slightly beaten
1/4 c. sliced green onions (with tops)
8 frozen phyllo leaves, thawed
1/3 c. butter, melted
1/2 c. sour cream
1/2 c. mayonnaise
2 tbsp. dry mustard
1/2 tsp. sugar

Mix ham, cheese, mushrooms, egg and onions. Brush 1 phyllo leaf with butter. (Keep remaining leaves covered with a dampened towel to prevent them from drying out). Fold leaf in half crosswise; brush with butter. Fold crosswise in half again; brush with butter.

Place 1/2 cup ham mixture in center of leaf. Fold long sides up and over filling, overlapping slightly. Fold into thirds from narrow edge. Place strudel, seam side down, on ungreased cookie sheet. (Cover with dampened towel to prevent drying out.)

Repeat with remaining phyllo leaves. Cook immediately or wrap plastic wrap over dampened towel and refrigerate no longer than 24 hours. Bake 350 degrees until golden brown, about 35 minute (40 minutes if refrigerated).

Mix sour cream, mayonnaise, mustard and sugar in 1 quart saucepan. Heat over low heat stirring occasionally, until warm. Serve with strudels. Serves 8.