Letters

February 08, 1988

KOSAR'S DEFENDERS
Rick Reilly (High and Mighty, Jan. 25) has sunk to new depths in the popular pastime of insulting Cleveland Browns quarterback Bernie Kosar, one of the best in the business. Admittedly, sniping at Kosar was the in thing to do this season, but fate—the Browns' heartbreaking loss to the Denver Broncos—was cruel enough, don't you think? Please allow me, as one of his many fans, to set the record straight: Standing next to anyone on the beach, Kosar would look tall and wiry; his hair is beautiful; he looks intelligent; and his passes are timed with the precision of a technician who doesn't need to knock the breath out of receivers, whether they have a beer in hand or not.
ELIZABETH SNODGRESS
Salt Lake City

MARFAN SYNDROME
I am 15 years old and was diagnosed as having Marfan syndrome, the disorder that killed volleyball star Flo Hyman (Marfan Syndrome: A Silent Killer, Feb. 17, 1986). Having this problem has stopped me from playing a sport I really love, basketball, although I am still involved with the game.

When I first saw your special report on Marfan's I didn't think much of it, but as I read the article and studied the pictures I thought, "That sounds and looks like me." I had all but one or two of the characteristics.

Last March I had surgery on my chest to fix my indented breastbone (one of the characteristics). My parents and I had already told the doctor that we knew about Marfan's. After the operation, the doctor said it looked like I might have it. Two months later the diagnosis was confirmed. My friends and family have helped me all the way. I am just glad I saw the article. Thank you very much. You may have saved my life.
CHRIS KENISTON
Wheaton, Ill.

DEXTER MANLEY
In your cover story on Dexter Manley (In Search of Trust, Nov. 23), you quoted Jim Kiles, an agent who once represented Manley, as saying that Manley owes him $30,000 to $40,000. You also say, "The suit ended up in arbitration, and Kiles says he ultimately decided not to pursue the matter." This might lead your readers to believe that Manley owes Kiles money. This is definitely not the case.

I represented Manley in his legal dealings with Kiles and John McDermott, who is Kiles's partner. Their lawsuit against Manley in Fairfax County (Va.) circuit court was dismissed. Their petition to have the case heard by Virginia's Supreme Court was denied. When the dispute was brought before the NFL Players Association for arbitration, the arbitrator found that he had no authority to do so since NFLPA regulations on agents were not in effect at the time of Manley's relationship with Kiles and McDermott. He also said, "However, were it necessary to reach the merits [of the case], in the judgment of the arbitrator, based on the factual record and hearing evidence, there would be no basis for an award of compensation to Kiles and McDermott."
WALLACE A. CHRISTENSEN, ESQ.
Washington, D.C.

THE DEL NEGROS
Thanks so much for the story on the Del Negros (Vin, Vinny and Vindication, Jan. 18). As a graduate of Springfield College who spent many "training hours" at Vin's Gym, I thoroughly enjoyed Alexander Wolff's portrayal of young Vinny and his close relationship with his mother and father.
JOHN S. PAPAS
Watertown, Mass.

Any chance of getting Peg Del Negro's recipe for macaroni?
WALTER K. WITHERBEE
Naples, Fla.

•Here you are.
—ED.

PEG DEL NEGRO'S MACARONI SAUCE

Ingredients:
3 T. cooking oil
1 medium onion, diced
1 green pepper, diced
3 2-inch cubes salt pork
3 or 4 spareribs (thick)
3 sweet Italian sausages
3 hot Italian sausages
2 qts. canned or crushed tomatoes
2 12-oz. cans tomato paste
1 qt. water
2 T. dried oregano
2 T. dried parsley
2 T. dried basil
2 cloves garlic, diced
½ c. grated Parmesan or Romano cheese
2 lbs. ground beef

Heat oil in a large saucepan. Over medium heat, sautè onion, green pepper and salt pork until onion is transparent, peppers are soft and salt pork is browned. Add spare-ribs and sausages (pierce sausages first with a fork), and brown in pan until they begin to render their juices. Add tomatoes, tomato paste and water. Season with oregano, parsley, basil, garlic and cheese. Let simmer three to four hours. Meanwhile, shape ground beef into balls about two inches in diameter and fry in oil until browned. (Peg mixes ground beef with two eggs, two slices moistened bread, ¾ cup Italian-flavor breadcrumbs, ¼ cup grated cheese, and salt, pepper and Italian spices to taste). Add about half the meatballs to sauce along with drippings when about half an hour of cooking time remains. Yield: 2½ to three quarts of sauce. Remove all meat and serve separately. Spoon desired amount of sauce over cooked rigatoni (one-pound box). Store remaining sauce in refrigerator.

PHOTOJOE McNALLY

Letters to SPORTS ILLUSTRATED should include the name, address and home telephone number of the writer and should be addressed to The Editor, SPORTS ILLUSTRATED, Time & Life Building, Rockefeller Center, New York. N.Y. 10020-1393.

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