Vons has fresh 80 percent ground beef for $2.79 per pound and boneless skinless chicken breasts for $1.97 per pound.

Chili

Melt: 2 to 3 tablespoons of butter Sauté: 2 to 3 medium onions, chopped 2 minced garlic cloves

Add: 1 ½ to 2 pounds of ground beef Sauté the meat until well done. Using a colander, drain the meat mixture.

Add: 1, 28 oz. can of tomato sauce 3 to 4 cups canned kidney beans ½ teaspoon salt 1 bay leaf 1 teaspoon sugar 2 teaspoons to 2 tablespoons of Chili powder, depending on taste.

Add ½ cup of dry red wine if desired, depending on taste.

On medium heat, bring to a boil. Let boil for 5 minutes. Reduce heat to simmer and let cook for 1 hour. The longer it cooks, the thicker it becomes and the better it tastes.

Garnish with sour cream and shredded sharp cheddar. Serve in a bowl or over spaghetti.

*****************************************************************Chicken Fingers with Ritz Crackers

1½ pounds boneless, skinless chicken breasts. 2 eggs, beaten 1 sleeve Ritz crackers, crushed 3 tablespoons olive oil.

Between sheets of waxed paper, pound chicken breasts into quarter- inch thick slices. Dip the chicken in egg, and then dip into cracker crumbs. Sauté in heated oil for about 2 minutes on each side over medium heat.

Sides: Knorr Lipton Rice or pasta sides, 10 for $10, and fresh green beans or broccoli (regular or crowns) for $1.50 per pound.

—Jan Cole