Categories: Appetizers 
      Yield: 1 servings 
  
----------------------------------FILLING---------------------------------- 
      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 
           Dry 
      1 ts Grated lemon rind 
    1/4 ts Salt 
    1/8 ts Sugar 
    1/8 ts Pepper 
    3/4 c  Ricotta cheese drained 
 
----------------------------------ROULADE---------------------------------- 
    1/4 c  (1/2 stick) unsalted 
           Butter 
    1/3 c  Unsifted all purpose 
           Flour 
  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.~