I just winged it. I saved a bit of the soaking liquid and mixed in some brown sugar and a little molasses. I also sauteed some thinly sliced onion and mixed it in. It wasn't quite like my childhood memory, but it was good enough.

I usually can this one but it can be frozen too. It's from the "Complete Book of Small-Batch Preserving." I've taken out one clove of garlic and added a teaspoon of crushed red pepper for zip. Chunky Basil Pasta Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg) 1 cup chopped onion -- (250 mL) 3 cloves garlic -- minced 2/3 cup red wine -- (150 mL) 1/3 cup red wine vinegar (5 % strength) -- (75 mL) 1/2 cup chopped fresh basil -- (125 mL) 1 tablespoon chopped fresh parsley -- (15 mL) 1 teaspoon pickling salt -- (5 mL) 1/2 teaspoon granulated sugar -- (2 mL) 1 6-oz/156 mL) can tomato paste Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB. Yield: "8 cups"

If you mix the meat with cold water it will break up into fine pieces, or you can break it up as you are cooking in the pan, then transfer to a strainer and simply run HOT water over the meat. It will break up very fine. Here is my recipe for HOT DOG CHILI: This makes about 1 1/2 quarts of chili 1 tablespoon vegetable oil 2 pounds ground beef 1 teaspoon salt 1 teaspoon freshly ground black pepper 1/4 teaspoon hot sauce 1/2 teaspoon Accent 3 cups chopped yellow onions (fine) 2 cups chopped celery (fine) 1 cup seeded and chopped green bell peppers (fine) 4 garlic cloves, peeled, diced fine 1 (6-ounce) can tomato paste 2 tablespoons chili powder 1/4 cup all-purpose flour 1 cup water Heat the oil in a large, heavy pot over medium heat. Add the beef and cook, stirring, until all the pink disappears. Add the onions, celery, bell peppers, and garlic and cook, stirring, until the onions are soft and lightly golden, about 10 minutes. Add the tomato paste and one tablespoon of the chili powder and mix well. Cook, covered, stirring occasionally, over very low heat for at least two hours and as long as three hours. Combine the remaining one tablespoon chili powder with the flour in a small bowl and blend well, then add the water and stir to mix. Add to the pot of chili and cook, stirring, for about one minute. Turn off the heat and let sit for about 20 minutes, stirring occasionally, before serving. This is even better the next day.

Eileen, these 2 recipes should fit the bill. Years ago, I made them for a super bowl party. I had to satisfy the ones that loved the hot stuff, 5-12 year old kids, the women that didn't like hot seasoned anything, the grandmas that would rather die than eat anything seasoned too spicy and the love of all, the grandma that I swear would drink a bottle of hot sauce if you let her. They reheat well in both the oven and the microwave and have become, not only a family favorite, but everyone left the super bowl party wanting the recipes for both types of wings and have been on the super bowl party list for more than 20 years now. Both are simple to double, triple or what ever you need. KRAFT CHICKEN WINGS FOR SUPER BOWL PARTY. INGREDIENTS 1 1/2 dozen chicken wings, tips removed and cut into 2 pieces 1/4 cup low sodium soy sauce 1 8 oz bottle catalina salad dressing 1 teaspoon minced fresh ginger (dried ginger doesn't work well for this) Mix soy suace, ginger and salad dressing. place wings in 1 gallon ziplock type plastic bag. Pour marinade in bag and seal closed, removing as much air as possible. spread flat and spread marinade around. Turn bag over every couple of hours. Marinade several hours to overnight. 24 hours can be even better. Keep in frig while marinating. Place wings on broiler pan and broil 15-20 minutes, turning half way through and baste wings with marinade after turning. Serve with horseradish sauce for the ones that love the hot stuff, and blue cheese dressing for those that don't. add cut up veggies to go with the blue cheese dressing, like carrots, celery, etc. Be sure to have plenty of wipes to use for hands. SILVER SPOON WINGS. from Boston Globe about 25 years ago. taste much like the wings in a chinese restaurant. INGREDIENTS: 1/2 cup sugar 1/2 cup water 1/2 cup low sodium soy sauce 1/4 cup pineapple juice 2 tablespoons vegetable oil 1 teaspoon grated fresh ginger (dried doesn't taste right) 1/2 teaspoon garlic powder 2-3 pounds chicken wings, tips removed and cut at joint Combine sugar, water, soy sauce, pineapple juice, oil, ginter and garlic powder. stir until sugar is dissolved. Place chicken wings in 1 gallon size ziploc type bag. pour marinade over wings, seal to close removing as much air as possible. flatten wings in bag and spread marinade. Marinate at least one full day, 2 days is better. don't forget to turn bag in frig many times during marinating. To bake, pre-heat oven to 350 degrees line cookie sheets with an edge that goes up the side, with aluminum foil. Spray with cooking spray. Place wings on aluminum foil. Bake 40 minute or until tender, basting twice with marinade. These taste great served cold as well as hot. Hope these help you out. Fran