Better Than Organic?

Montreal Chicken Roulades
 with Rice

Chicken and Leek Soup

Wilted Spinach Salad with Polenta

• An Irish Trick That's True
• Baba Ghanoush and Pita Chips
• Guacamole en Molcajete
• Honey Pear bruschetta with Melted Brie
• Hummus Bi Tahina
• Mini Quiche
• Pate Choux Puffs
• Sweet & Sour Meatballs
• Spanakopita Triangles
• Spinach Mushroom Roulades
• Pissaladiere

Featured
Spinach Mushroom Roulades

8 oz. Cream cheese
2/3 cup butter softened
2 cups flour
10 oz. Chopped spinach
2 ½ cups chopped fresh mushrooms
1 cup chopped onion
2 Tbsp. Butter
1 Tbsp. Flour
½ tsp. Dried oregano
½ tsp. Salt
½ tsp.lemon juice
!/8 tsp. Garlic powder
1/4 cup grated Parmesan cheese
1 egg white

Combine cream cheese, butter and flour in a mixer and beat well. Divide dough in half and wrap each half in plastic wrap. Chill for at least 1 hour. Saute onions, spinach and mushrooms in butter. Add flour, lemon juice, salt, oregano, garlic powder and Parmesan cheese. Cool. Roll each piece of dough into a 7X9"rectangle. Spread with spinach mixture. Roll up jelly roll style. Wrap with plastic wrap and chill at least one hour. Combine egg white and 1 Tbsp. Water. Slice rolls into ½ inch slices. Lace on sheet tray lined with parchment paper. Brush with egg mixture. Bake at 400 for 20 minutes or until golden around edges. Transfer to wire racks to cool.

Chef’s note: I do these ahead of time and freeze. These are one of my favorite Hor D'ouvres. They are attractive and very tasty. No one can each just one!