-=> Ruth Haffly wrote to Sean Dennis <=-

 RH> We've heard Mark Levin talk about it but just not yet gotten around to
 RH> checking it out for ourselves. It sounds like one we'd be more likely
 RH> to join.

My parents, both i their mod 70s, are joining.  AMAC has good benefits too.

 RH> We've been cooking this week for our mission team while up in VT.
 RH> Tonight I made penne pasta with a bolinase sauce, garlic bread
 RH> (boughten made, just needed heating) and a salad based on the one we
 RH> had in Fairbanks. Just a bit of salad was left when we came out to the
 RH> camper about 90 minutes after supper ended. We're getting more rain,
 RH> with more flooding possible as I type.

We received over five inches of rain last night in three hours.  A lot of
roads are closed in our region.  I'm okay because I'm on elevated ground.

 RH> Looks good but we'll have to leave out the corn. I'm still a bit
 RH> "fished out" from all the salmon we had in Alaska but should get over
 RH> it fairly soon. (G)

I should leave out the corn too but I don't.  I haven't had fresh salmon in
decades because of the cost.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: 4-Way Cincinnati Chili
 Categories: Pasta, Main dishes
      Yield: 6 Servings
 
 
  :          Vegetable cooking spray
    3 1/2 c  chopped onion -- divided
        1 c  chopped green bell pepper
        2    cloves garlic -- minced
        1 lb ground round
        2 ts ground cinnamon
        2 ts paprika
        1 ts chili powder
        1 ts ground cumin
      1/2 ts ground allspice
      1/2 ts dried whole marjoram
      1/4 ts ground nutmeg
        1    stick cinnamon -- (3-inch)
      3/4 ts salt
      1/4 ts pepper
        2 cn no-salt-added whole tomatoes
  :          & liquid -- 14-1/2-ounce
  :          -chopped
    4 1/2 c  hot cooked spaghetti
      3/4 c  low calorie cheddar cheese
        3    ounces
       36    oyster crackers
  
  This unusual way to serve chili--over spaghetti--is a solid-gold
  tradition in the Queen City. Coat a large Dutch oven with cooking
  spray; place over medium-high heat until hot. Add 2 cups onion and
  next 3 ingredients; cook until meat is browned, stirr To serve,
  arrange spaghetti on individual serving plates. Spoon chili over
  spaghetti; top with cheese and remaining 1-1/2 cups onion. Serve with
  crackers. Yi
  
  Recipe By     : Cooking Light YEAR: 1993 ISSUE: Oct PAGE: 62
  
  From:                                 Date:
 
MMMMM
 
-- Sean

... Despite the high cost of living, it remains popular.
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