Pinwheel-Vegetable Casserole

Note: This is an attractive way to serve vegetables to guests. Use it with any of the following vegetables:peas, frozen mixed veggies, green beans and onions, or lima beans.

PINWHEELS:

Cut crusts form 4 slices of bread. Then flatten bread SLIGHTLY with palm of hand so it doesn't break when rolling up. Spread with 5 oz of cheese spread. (Use pimento spread or Cheez Whiz or Velveeta cheese-softened to room temperature and mixed with 1 Tblsp milk.) Roll up like a jelly roll. wrap in plastic wrap and place in refrigerator while preparing vegetables.

CREAMED VEGETABLES:

• Cook until tender with small amount of water:
• 1 qt veggies of your choice

After cooking, add to or pour off liquid so 1/2 cup remains.

Shake in batter shaker:

• 1/2 cup rich milk or cream
• 2 Tblsp flour

Then pour over veggies, cooking and stirring just until thickened.

Stir in the following until thoroughly mixed:

• 1 tsp sugar
• 1 tsp salt
• 1 Tblsp butter
• 1 cup diced ham

Pour in greased 2 qt casserole dish. Top with pinwheels made by slicing cheese rolls into 1/4 to 1/2 inch slices. Arrange over top of casserole. Bake at 375*F just until bubbly and pinwheels are browned.