----------------------------------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.~