>  ML> That can be fun, and then one can go back for
>  ML> bigger helpings of meat.
> Usually, by the time I have finished my small samplings I have no room
> left for bigger helpings of anything:-}}

Ah, the travails of age and diminishing stomach
capacity. That means that you have to be more careful
in your initial choices.

>  >  ML> Okay, but why mozz? And that's a lot of oats.
>  > It is Earl after all :-}}
>  ML> Does everyone named Earl have weird tastes?
> Earl Shelsby is the only Earl who has posted in this echo -- at least in
> my time.

I wasn't sure that was a Shelsby recipe.
It didn't seem to be from here.

> Somehow, this recipe is just so wrong.
>       Title: PEGGY'S CHILI (ALSO MAKES A GOOD SPAGHETTI SAUCE)
>       2 lb Lean Ground Beef
>       6 md Onions, chopped
>       2 cn 28oz Tomatoes
>       1 tb Garlic Salt
>     1/2 c  Brown Sugar
>     1/8 c  Cider Vinegar

Doubtful. A real Italo-American recipe would
probably add sugar rather than vinegar.

>       3 tb Oregano
>            Salt and Pepper to taste
>       2 tb Chili Powder
>       2 x  Bay Leafs
>   1 1/2 tb Crushed Red Pepper
>       1 x  Shake of Accent

Okay if a little underseasoned.

>       2 cn 28oz Kidney Beans

But then: ?!

>   For spaghetti sauce, omit the kidney beans.

Exactly.

---------- Recipe via Meal-Master (tm) v8.01

      Title: Spicy Chili Beans
 Categories: not Chili
      Yield: 4 servings

      2 c  Dry red kidney beans                1 c  Low-sodium tomato sauce
      5 c  Water                               1 cn Stewed tom. low sod.
15 oz.
      2    Yellow onions, chopped              4 ts Chili powder
      1    Green papper, chopped               2 ts Ground cumin
      2    Stalks celery, chopped            1/4 ts Crushed red pepper
      2    Cloves garlic, crushed            1/8 ts Cayenne

  Canned beans cannot be used in this recipes; the cooking liquid from the
  dry beans makes a rich, flavorful broth that forms the base for the
chili.
   If you soak the beans overnight you can cut the cooking time in half.
  Freeze any leftover chili for a fast meal later. Serve over brown rice
  (make 3/4 cup per serving extra rice for tommorows breakfast).

  Place the beans and water in a large pot.  Bring to a boil, cover, reduce
  heat, and simmer for 2 hours.  Add the remaining ingredients and cook an
  additional 2 hours.
  From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994

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