INGREDIENTS

INSTRUCTIONS

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. Meanwhile, heat oven to 350'F. Lightly grease the center
of a 12-inch ovenproof platter (see Note). 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.  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. 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.
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 won't be  completely
smooth because of the garlic. Remove loaf from oven; frost  with mashed
potatoes. Return to oven and bake 25 to 30 minutes longer  or until
golden brown. 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 don't 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 233
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 43.1mg
Sodium: 988.4mg
Potassium: 1515.6mg
Carbohydrates: 34.6g
Fiber: 8.7g
Sugar: 4g
Protein: 13.2g