Due to a mechanical error in the printing process, the amount of hot chili powder in last Sunday's recipe for Jim and Sarah Brady's Chili was unclear. The amount should be a 2 1/4-ounces. JIM AND SARAH BRADY'S CHILI (6 servings) 2 pounds round steak, cubed 1 pound fresh pork, cubed 3 tablespoons fat 2 1/4 ounces hot chili powder 3 medium onions, chopped 4 cloves garlic, minced 7- or 8-ounce can jalapeno peppers, seeded and chopped 28-ounce can tomatoes 1 tablespoon oregano 3 bay leaves 1 tablespoon salt 1 tablespoon red wine vinegar 2 tablespoons brown sugar 1 pint ripe olives, sliced 1 tablespoon masa harina Shredded cheddar cheese for garnish Brown meat in fat. Add chili powder to meat. Stir. Put aside in heavy iron pot. Saute' onions, garlic and peppers in fat until golden. Add to meat. Add tomatoes to meat. Cook 20 minutes. Add remaining spices, vinegar and brown sugar. Cook slowly 2 hours. Add masa harina and olives. Serve with shredded cheddar cheese.

BLACK TIE and sequins can do only so much for canned mushroom soup and baked beans. That was the first lesson of Wednesday's March of Dimes Gourmet Gala at the Sheraton Washington Hotel, where 16 teams of celebrity chefs competed for cooking honors. The second was that celebrities can serve as humdrum a dinner as the rest of us but that hundreds of people are willing to pay $150 a plate for it, at least if it is for a good cause.

Socialite Rose Marie Bogley opened two cans of baked beans, just as home cooks might be doing tonight in Bethesda between the basketball game and the committee meeting. Marion and Effi Barry's entry called for defrosting a couple of packages of frozen fish and topping them with prepared stuffing mix -- or, to be more accurate, for Effi putting it all together while the mayor chatted with gala-goers and sneaked a few glances at the television news on the stage-set kitchen. Maria Fisher, president of the Beethoven Society, proudly revealed canned mushroom soup as the main ingredient of her chicken's sauce.

WRC-TV weatherman Bob Ryan photocopied his contest entry right from a San Francisco Junior League cookbook, and made no bones about it. And socialite Betty Lou Ourisman made no secret of drafting her chef, Ka Chai Tsun, to submit the recipe and cook the Chinese dumplings, though she, in a long red silk dress, promised to help him fold the dumplings. When they won first prize in the appetizer category, Ourisman announced, "I don't know a darned thing about Chinese, but I love these dumplings."

While the dishes typically were not memorable, the kitchens were. Each was dreamed up by a local designer to reflect the styles of the celebrity teams. The winning kitchen design, by Mil Hoots, Jr., Penny Solomon and William L. Wilkoff, was the barrier-free environment in which presidential press secretary Jim Brady made his chili. The kitchen counters were low enough to allow wheelchair access, there was a mirror reflecting the interiors of pots, and a cutting board had prongs to hold the food steady.

The second-prize kitchen, however, looked more like something a well-dressed cook might wear rather than work in, for its glass table and black porcelain dishes floating gardenias were sheer glamour. But then all Rose Marie Bogley had to do in it was open cans of baked beans and add sugar, green pepper and onion, then decorate with bacon. It's a recipe Bogley traditionally does for Middleburg Hunt tailgate picnics, but probably not wearing copper sequins. She was having trouble figuring how to turn on the oven, but not half as much trouble as Rick Foucheux of Channel 7's "Good Morning Washington" was having with his oven. He accidentally turned it to the self-cleaning cycle, and the hotel kitchen had to rescue him by serving its version of his bread pudding to the judges. Presidential counselor Ed Meese and his wife Ursula, and Carol McCain, director of the White House Visitors Office, had their oven under control; in fact, while the other 15 kitchens were hives of activity, they were sitting around waiting for their chocolate cheesecake to bake and offering passersby in black tie and floor length gowns licks from the bowl. Nobody refused.

There was a giddy air of making mud pies in your Sunday best. Candace Meisch, wife of the ambassador from Luxenbourg, insisted she had actually cooked in her six-foot white feather boa. Helga Orfila, wife of the secretary general of the Organization of American States, whose chef, Domenico, had whipped up the salmon and the sauce and was carving a carrot into a seal balancing a radish ball, was drapped in white silk and sequins. "I'm watching," she said, describing her contribution as making Domenico substitute margarine for butter in his recipe because she considers it less fattening. And former Redskins player Larry Brown, in lace shirt and tuxedo, with a large gold and ruby Redskins ring weighing down one hand, was hamming it up with a football in a chafing dish while he let the Redskins' Mark Murphy carry the team at the chopping board. "I'm his adviser and public relations man," Brown said of Murphy, who described his Mexican Dip (a can of taco sauce, cheese, tomato, green pepper and onion) as "an old family recipe."

Although all was humming along by 8:15, when the judges were slated to sample the dishes, at 7 p.m. a lot of the celebrity cooks were just beginning to show up. And Nancy Thurmond, who had been organizing this event for 2 1/2 years, suddenly realized that there was one detail she had overlooked: "I didn't think about the Senate being in session late." Her husband, South Carolina Sen. Strom Thurmond, managed to arrive by 8:15, but cooks Sen. Lloyd Bentsen, of Texas, and Rep. Silvio Conte, of Massachusetts, were still absent from their stoves, as were several congressional components of their audience.

While the judges -- food writers Naomi Barry, Craig Claiborne, Pierre Franey and Antoinette Hatfield, restauranteurs Dominique D'Ermo and Robert Freault, Sommelier Toby Lackner, hotelier Paul Sligson and Ferdinand Metz of the Culinary Institute of American -- sampled the chefs' creations, the guests lined up to taste the hotel's mass-production renditions of the contest entries. That was another story. Not only did executive chef Reed Groban and catering manager Michelle Mitterer have to convert home recipes -- with their eighth-of-a-teaspoon measurements -- into enough for 600, they had to deal with recipes that were not necessarily "the way you want to do it" and ingredients they wouldn't dream of having in their kitchen. What did they change? "Quite a bit," said Groban. They refused to use any canned products other than the baked beans for Bogley's dish; usually the hotel makes its own baked beans in a three-day process. They did draw the line, though, at canned mushroom soup, and the kitchen made it from scratch for Fisher's dish. They used all fresh herbs, and butter wherever a recipe specified margarine. For the bread pudding, the pastry chef used more egg and cream and less bread in order to lighten it, and he made the marinated orange desert with his homemade marmalade.

Not all the celebrities' recipes were canned soup and beans, however. There were some perfectly respectable stuffed potatotes, baked crab and veal chops. Secretary of the Army John Marsh was not only justifiably proud of his oyster stew made with Smithfield ham, he clearly was an equal partner with his wife in the cooking of it, though admits he is but a weekend cook. Conte, a hunter as well as a cook, added last-minute polenta to his recipe for venison stew. Franey, who with Claiborne had just come from judging Gourmet Galas in Portland and Seattle and was on his way to Wilmington and Houston for more, liked Brady's chili, the salmon by the Orfilas' chef and the Meeses' cheesecake, but concluded sadly that as far as the food went, Washington's Gourmet Gala was aone of the words; there was nothing outstanding, nothing particular to Washington. On the other hand, the setting -- with glass-topped tables and tall, delicate flower arrangements between the lineups of imaginative kitchens -- was the best he had ever seen.

Naomi Barry, who is based in Paris but writes about food around the world, did spot one trend as she observed the guests: that it is obviously going to be a black and white year in fashion. Perhaps in food, too, she mused, wondering if we'd be seeing black truffles against white pilaf. Donna Shor, who has been a wine writer and is a longstanding pal of Barry's, predicted, "maybe alternating black and white truffles."

While the appetizer prize went to the Ourismans' chef's Chinese dumplings and the dessert prize to Channel 7 newscaster Robin Chapman for her carrot cake ("Well, I was going to make lemon meringue pie, but meringue's so hard," was her acceptance speech), the double winner -- for best entree and best regional recipe -- was the chili by Jim and Sarah Brady. "It gets me back on a roll," cheered Brady, who responded to the second award with, "The roll continues." He not only drew the most prizes but also the most crowds around his cooking station. And given Brady's previous chili awards, the world obviously hasn't yet had enough Jim Brady chili. Here it is again, along with the other winning recipes and some others that qualified as truly gala. JIM AND SARAH BRADY'S CHILI (6 servings) 2 pounds round steak, cubed 1 pound fresh portk, cubed 3 tablespoons fat 24-ounce box hot chili powder 3 medium onions, chopped 4 cloves garlic, minced 7- or 8-ounce can jalapeno peppers, seeded and chopped 28-ounce can tomatoes 1 tablespoon oregano 3 bay leaves 1 tablespoon salt 1 tablespoon cumin 1 tablespoon red wine vinegar 2 tablespoons brown sugar 1 pint ripe olives, sliced 1 tablespoon masa harina Shredded cheddar cheese for garnish

Brown meat in fat. Add chili powder to meat. Stir. Put aside in a heavy iron pot. Saute onions, garlic and peppers in fat until golden. Add to meat. Add tomatoes to meat. Cook 20 minutes. Add remaining spices, vinegar and brown sugar.Cook slowly 2 hours. Add masa harina and olives. Serve with shredded cheddar cheese. BETTY LOU OURISMAN'S JIAS ZI (Makes 50 dumplings)

For the dumpling seasoning: 2 tablespoons soy sauce 1 tablespoon rice wine 2 tablespoons sesame oil 1 1/2 teaspoons minced gingeroot 1 1/2 teaspoons minced garlic

For the dumpling filling: 1 1/2 cups finely minced Chinese cabbage (napa) 1 teaspoon salt 3/4 pounds ground pork 1 cup finely minced Chinese garlic, chives, leeks or scallion greens 2 teaspoons cornstarch (optional) 50 dumpling skins

For cooking: 3 1/2 teaspoons corn oil 1/2 cup boiling water

For the dipping sauce: 1/2 cup soy sauce 2 tablespoons Chinese black vinegar or worchestershire sauce 1 tablespoon shredded gingeroot or minced garlic 1 tablespoon wine vinegar (optional)

To make dumpling seasoning, combine all ingredients in a bowl.

To make dumpling filling, place minced cabbage in large mixing bowl, add salt, toss lightly and let sit 30 minutes.

Take a handful of minced cabbage and squeeze out water. Place in another clean mixing bowl. Squeeze out water from remaining cabbage and add this cabbage to mixing bowl. Add minced garlic, chives, leeks or scallion, ground pork and dumpling seasoning. If mixture is too loose, add 2 teaspoons cornstarch to bind.

Place a spoonful of this filling in the center of a dumpling skin and fold skin over to make a half-moon shape. Seal edge with a little water between your thumb and index finger to make small pleats along outside edge of skin. Place dumpling on a flour-dusted baking sheet.

Heat a large wok or well-seasoned skillet until very hot. Add 3 tablespoons of oil and heat very hot. Arrange dumplings pleated side up to line bottom of the pan in a closely packed circular pattern. Fry dumplings over medium heat until their bottoms are a deep golden brown. Add 1/4 cup boiling water in bottom of pan; cover and reduce heat a bit. Cook about 5 minutes until pan is dry, then add 1/4 cup more boiling water, cover and cook another 5 minutes. Drizzle 1/2 tablespoon oil around dumplings and fry until bottoms are again crisp, about 1 1/2 to 2 minutes. Use spataula and invert dumplings on a hot platter and serve with dipping sauce. ROBIN CHAPMAN'S PORTLAND, OREGON CARROT CAKE (Makes a 2-layer 10 inch cake)

For the cake: 2 cups sugar 2 cups flour 2 teaspoons baking soda 1 teaspoon salt 2 teaspoons cinnamon 1 cup oil 4 eggs 3 cups grated carrot

For the icing: 8 ounces cream cheese 1 stick butter 1-pound box confectioners' sugar 1 cup chopped nuts 1 teaspoon vanilla

Sift and mix dry ingredients. Combine oil and eggs. Add wet ingredients to dry, beating well. Add carrots. Pour into 2 10-inch cake tins and bake at 350 degrees for 35 minutes. Cake is very moist. Let cool before icing.

To prepare icing, beat all ingredients together except nuts. Add nuts, stir to combine and spread on cooled cake. JOHN AND GLENN ANN MARSH'S OYSTER STEW (4 to 6 servings) 1 pint raw oysters 3 tablespoons butter 1 quart milk 1 tablespoon worchestershire sauce 1/2 teaspoon salt Dash of pepper 1/3 cup diced ham, preferably Smithfield

Cook oysters, oyster juice and butter in a saucepan over low heat for 5 minutes. Let stand until cool. Add milk, ham, worchestershire sauce and seasonings. Simmer at low heat for 10 minutes. Suitable for freezing. EVELYN AND LEONARD LAUDER'S HAPPY ORANGES GRAND MARNIER (4 to 6 servings)

This could and should be prepared either the night before serving or at least the morning before the dinner.It gives the oranges an opportunity to marry all the flavors. 4 naval oranges 6 ounces marmelade * 4 ounces Grand Marnier

Peel zest from oranges and then with a knife, remove skin so that no membrane adheres to the orange. Then either slice oranges or cut wedges by scraping them from the membrane. Squeeze juices from rind or unused pump into a bowl.Add marmalade and Grand Marnier to bowl with orange sections. Stir, cover and refrigerate.

Serve with orange-glazed pound cake or nut-based cookie such as pecan or walnut butter cookie.

Could also be served over orange sherbet as a refreshing summer dessert. We prefer it as-is, served in a champagne glass.

The marmalade is most important. Use a brand that is bitter and full of rinds; soft, runny, light colored marmalade will give disappointing results. Frank Coopers, "Oxford Vintage" the best; Cross & Blackwell Pure the second choice. AMBASSADOR ORFILA'S SALMON POCHE WITH WHITE SAUCE AND DILL SAUCE (8 to 10 servings)

For the rice: 6 10 3/4-ounce cans chicken broth or bouillon 2 1/3 cups water 1 onion, thinly sliced 1 1/2 sticks margarine 2 pounds uncooked rice

For the fish: 4 tablespoons margarine 4 1/2- to 5-pound fresh red salmon, skinned and head removed 1 1/2 medium-sized onions, thickly sliced Salt and whole black pepper to taste 1 quart dry white wine

For the dill sauce: 1/2 medium onion, finely chopped 2 tablespoons margarine 4 tablespoons flour 1 quart milk or more, at room temperature Salt, white and whole black pepper to taste 2 teaspoons dill 4 egg yolks, beaten

For garnish: 4 lemons, sliced 3 tomatoes, sliced Fresh parlsey

To make the rice pilaf, bring bouillon and water to a boil. In another large saucepan, saute onion in 1 stick margarine until golden.Add rice and the boiling bouillon. Mix well with wooden spoon. Bring to boil. Turn heat to low and cook covered, on top of stove for 20 minutes. Remove top and spread with remaining margarine, spreading on surface until completely melted.

To prepare fish, melt 1 tablespoon margarine in an ovenproof skillet. Add salmon, onions, salt, whole black pepper to taste and wine.

Spread remaining 3 tablespoons margarine on one side of aluminum foil large enough to cover skillet.Cover skillet tightly with aluminum foil, greased side down. Place in a 500-degree oven for about 15 to 20 minutes.

To make dill sauce, soften onion in 2 tablespoons margarine. Add flour, stirring constantly with wooden spoon. Gradually and slowly, add milk at room temperature, stirring constantly and evenly to prevent lumps. Bring to a simmer, stirring and let simmer for a few minutes. (If too thick, add more milk). Season with salt and white pepper. Remove from heat and add dill.

Beat a cupful of the sauce into beaten egg yolks, then stir into the pot of sauce. Heat over very low heat until egg yolks thicken the sauce slightly, but be sure not to let it come to a boil.

To serve, spread rice evenly in serving plate. Place poached salmon on top of rice. Surround salmon with slices of lemon and sliced tomatoes. Sprinkle with parsley. Pass sauce.