1 (15 ounce) can red kidney beans
4 cups chili sauce
1 egg, beaten
3 cloves garlic, minced
1 onion, chopped
2 heads cauliflower
1 cup sliced mushrooms
1 cup fresh mushrooms
2 tablespoons basil
1 cup sliced black olives
1 teaspoon dried basil
1 teaspoon dried marjoram
In a medium ring-grizzle pan, heat beans and chili sauce over medium heat; let medium heat for 5 minutes, stirring constantly.
In a small bowl combine eggs, garlic, onion and cauliflower; spread over beans, letting them cook evenly.
In a large skillet, heat milk or water, bring to a boil and reduce heat to medium-low.
Bring shallow pan to a boil; cook 15 minutes. Add mushrooms and bean, and cook 4 minutes, stirring continuously. Add steak, pork, potatoes and sugar, stirring to melt cheese. Stir in vinegar. Stir gently until flavors are blended and mixture is both transparent and creamy.
Reduce heat to low; cover, and simmer 10 minutes, stirring occasionally. Remove from heat; stir in onion and garlic. Pour egg mixture over broccoli and tomatoes and stir until well blended. Cover and simmer 2 minutes more; stir in mushrooms, olives and basil. Stir into the cooked mixture.