Title: Chili in a bread bowl
 Categories: All newly t, Soups & ste
      Yield: 6 Servings
 
      1 lb Ground beef
      1 c  Chopped onion
      1 cn (16 oz.) kidney beans;
           -rinsed and drained
      1 cn (15 oz.) tomato sauce
      1 cn (14 1/2 oz.) diced tomatoes;
           -undrained
      1 tb Chili powder
    1/2 ts Garlic powder

MMMMM-------------------------BREAD BOWL------------------------------
      1 tb Cornmeal
    2/3 c  Water
    1/4 c  Butter or margarine
      1 c  All purpose flour
    1/4 c  Grated Parmesan cheese
      2 ts Baking powder
      4    Eggs
 
  In a saucepan, brown beef with onion; drain. Add next five
  ingredients; simmer, uncovered, for 20 minutes. Grease a 9 inch heart
  shaped or round baking pan; sprinkle with cornmeal and set aside. In
  a saucepan over medium heat, bring water and butter to a boil. Add
  flour, Parmesan and baking powder; stir until a smooth ball forms.
  Remove from heat; beat in eggs, one at a time. Continue beating until
  the mixture is smooth and shiny. Spread into prepared pan, builing up
  edges slightly. Bake at 425 for 25-30 minutes or until the center is
  firm and puffed and edges are golden brown. Make a shallow slit in
  the center to allow steam to escape. Cool for 5 minutes before
  removing to a serving plate. Fill with chili; serve immediately.
  Yield: 6 servings. Chili recipe makes more than will fit in the bread
  bowl.
  
  Recipe