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Country Kitchen
June 1, 2012 Previous Recipe | Next Recipe
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WORKING MAN’S PORK CHOPS Catherine Wood – Autauga County
POLYNESIAN PORK CHOPS JoAnn C. Laney – Russell County
CROCK POT PORK CHOPS WITH SOUR CREAM SAUCE Kristin Quick – Cullman County
PORK ROAST June Dunn – Union Springs
HAM ROLLS Pat Schrand – Coffee County
PORKER POTATO MEAL Phyllis Jones – Cherokee County
PORK TENDERLOIN & BISCUITS Mary Tucker – Fayette County
TUSCAN PORK LOIN ROAST Elaine Helms – Geneva County
EASY MEXICAN SKILLET Phyllis Johnson – Calhoun County
SASSY ROAST PORK Carol Simpson - St. Clair County
PORK PICATTA Sue Walters – Etowah County
TENDERLOIN AND GRAVY Clyde Smith – Jackson County
ALABAMA BBQ RIBS Shirley Ezzell – Franklin County
BAR-B-QUE PORK LOIN Patricia Windsor – Coosa County
BACON AND TOMATO DIP Jennifer Dickerson – Lauderdale County
HAM ROLLS Pat Schrand – Coffee County

1 (10-ounce) package frozen, chopped spinach, drained
1 cup cornbread stuffing mix
1 cup sour cream
1/3 cup finely chopped onion
12 slices of ham (oblong, cold cut style)
2 tablespoons butter, plus more for dish
2 tablespoons flour
1 ½ cups milk
1 cup cheddar cheese
2 tablespoons Parmesan cheese

Combine spinach, stuffing mix, sour cream and onion. Spread over ham slices. Roll up jelly roll fashion, starting with the narrow end. Place rolls in a buttered 9-x13-inch baking dish.
For the sauce, combine 2 teaspoons butter, flour and milk; cook over low heat until thickened. Add cheddar and stir to combine. Pour over rolls. Sprinkle with Parmesan cheese. Cover and bake at 350 F for 15 minutes. Uncover and bake 20 minutes longer.
Serve with rice or noodles.





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