1. In 2-quart saucepan, heat potatos and enough water to cover by 1 inch to boiling over high heat. Reduce heat to low, cover, and cook 15 to 20 minutes. 2. Meanwhile, heat oven to 350F. Lightly grease the center of a 12-inch ovenproof platter (see Note). 3. Separate egg; reserve yolk for use in step 6. In food processor fitted with chopping blade or with hand-held grater, process or grate 2 slices whole-wheat bread into crumbs. In large bowl, mix together bread crumbs, ground chicken, egg white, 1/2 t salt, and the pepper until well combined. 4. In food processor fitted with chopping blade, process remaining 2 slices bread, 1/2 C of the smallest regular mushrooms, the parsley, and green onions until finely chopped. 5. On a piece of waxed paper, pat out chicken mixture to an 8-inch square. Pat mushroom mixture into an even layer on top of chicken mixture. Roll up the mixtures jelly-roll fashion. Using waxed paper for support, lift rolled loaf onto greased platter. Pull waxed paper out from underneath loaf. Bake 20 minutes. 6. Meanwhile, finish making mashed potatoes. In small saucepan, saute garlic in 1 T butter over medium-low heat until lightly browned. Remove from heat and stir in milk, When potatoes are tender, drain off and discard water. In same saucepan, with hand-held electric mixer, beat potatoes until well broken up. Beat in remaining 1/2 t salt, half of the milk mixture, and the egg yolk. Gradually beat in remaining milk mixture until potatoes are fluffy. They wont be completely smooth because of the garlic. 7. Remove loaf from oven; frost with mashed potatoes. Return to oven and bake 25 to 30 minutes longer or until golden brown. 8. Meanwhile, in large skillet, melt remaining butter. Add remaining regular mushrooms and the wild mushrooms and saute until just tender. Arrange mushrooms around loaf and garnish with herb sprigs. Note: If you dont have an ovenproof platter, prepare loaf on a well-greased piece of heavy-duty aluminum foil. When finished baking, carefully lift onto serving platter, still on foil, then loosen edges and slide foil out from under loaf. Nutritional information per serving-protein: 19 grams fat: 13 grams@ carbohydrate: 40 grams, fiber: 5 grams; sodium: 599 milligrams; cholesterol: 109 niilligrams calories,. 345. Country Living/June/93 Posted to recipelu-digest by GramWag@aol.com on Feb 6, 1998
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 6|
|Calories from Fat: 106 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 4.2g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 109.8mg||34 %|
|Sodium 200mg||7 %|
|Potassium 1636.4mg||43 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 4.1g||16 %|
|Sugars, other 43.4g|
|Protein 22.7g||32 %|
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Calories per serving: 379
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