*  Exported from  MasterCook  *
                                EGG ROULADE
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Appetizers
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       md           Fine chopped onion
    2       tb           Olive oil
    1       md           Size sweet red pepper cored
                         Seeded and cut into 1/2
                         Inch dice
    1       pk           (10-oz) frozen chopped
                         Spinach thawed and squeezed
    1       t            Grated lemon rind
      1/4   ts           Salt
      1/8   ts           Sugar
      1/8   ts           Pepper
      3/4   c            Ricotta cheese drained
      1/4   c            (1/2 stick) unsalted
      1/3   c            Unsifted all purpose
    1 1/3   c            Warmed milk
      1/4   ts           Pepper
    6                    Separated eggs
    1 1/4   c            Grated parmesan cheese
    1                    Egg white
   FILLING: Saute onion in oil in large skillet, stirring often, until
   soft and golden, about 8 minutes. Add red pepper and cook 4 minutes
   longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to
   medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to
   400 degrees. Grease bottom of 15.5 x 10.5 inch jelly roll pan. Line
   bottom withw ax paenly.~ 2. Add the
   salt and garlic, stirring well. Remove from the heat and stir in the
   ground chile and oregano, coating the meat evenly with the spices.
   (If you are using a combination of mild and hot chile, do not add the
   hot spice yet.) Add a small amount of broth and stir well.~ 3. Return
   to the heat, add a bit more broth and stir. Continue to add broth, a
   little at a time, stirring, until the chili is smooth, then reduce
   the heat and simmer, uncovered, for about 1 hour.~ 4. Taste and
   adjust seasonings adding the ground hot chile to taste at this point.
   To add, remove the pot from the heat, sprinkle the chile over the
   top, and stir well.~ 5. Serve the chili with a bowl of freshly stewed
   pinto beans on the side.~
                    - - - - - - - - - - - - - - - - - -