Hearts Of Palm Wrapped In Ham
|Palm oil||2 Tablespoon|
|Curry powder||1 Tablespoon|
|Long grain rice||6 Tablespoon|
|Hot chicken broth||1 Cup (16 tbs)|
|Sweet red pepper||1|
|Fresh pineapple slices||2|
|Mango chutney||1 Tablespoon|
|Sour cream||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||3 Tablespoon|
|Softened cream cheese||8 Ounce|
|Chives||2 Tablespoon, chopped|
|Celery salt||1 Pinch|
|Lean ham||1⁄2 Pound, cooked and sliced|
|Canned hearts of palm||8 Ounce|
Peel and dice the onion and saute in the oil until translucent.
Mix the curry with the rice and saute a few minutes with the onion.
Pour in the chicken broth.
Cover and simmer for 20 minutes on low heat.
Clean, wash, dry, and dice the pepper.
Peel and dice the banana and the pineapple.
Allow the rice to cool, then mix with the pepper, banana, pineapple,.mango chutney, sour cream, vinegar and salt.
Cream the milk and cream cheese, add the celery salt and chives and spread on the slices of ham.
Lay a drained heart of palm on each slice, roll up the ham, slice diagonally.