QUESADILLA CASSEROLE

1 lb ground beef

1/2 cup chopped onion

1 can (8oz) tomato sauce

1 can (8oz) fire roasted chopped tomatoes

1 can (15oz)black beans drained and rinsed

1 can (8oz) corn undrained

1 can (4 1/2oz) chopped green chiles undrained

2 tsp chili powder

1 tsp ground cumin

1 tsp minced garlic

1/2 tsp oregano leaves

1/2 tsp crushed red peppers (optional)

6 flour tortillas (8inch)

2 cups shredded Cheddar cheese

1. Brown ground beef and onion in large skillet on medium-high heat, drain. Add tomato sauce, tomatoes, beans corn and green chiles, mix well. Stir in all of the spices except red pepper. Bring to a boil. Reduce heat to low and simmer 5 minutes. Add red pepper to taste, if desired.

2. Spread 1/2 cup of the beef mixture on bottom of 13x9x2 baking dish sprayed with non-stick cooking spray. Top with 3 of the tortillas, over lapping as needed. Layer with 1/2 of the remaining beef mixture and 1/2 of the cheese. Repeat with remaining tortillas, beef mixture and cheese.

3. Bake in preheated oven at 350 degrees for 15 minutes or until heated through. Let stand 5 minutes before serving.

Prep time 15 minutes, cook time 25 minutes, makes 8 servings

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4 boneless loin Pork Chops, about 1  1/2 pounds
8 oz Cherry Jam
2 tablespoons Balsamic Vinegar
3 tablespoons Butter


Pre-heat oven to 400 degrees.


Season the pork chops with salt and pepper. Heat skillet over high heat. Add about 2 tablespoons iol. When the oil starts to smoke, add the ork chops, searing the, for 3 - 4 minutes on each side. Put the pork chops on a baking sheet and bake them for 10 - 12 minutes, until just cook through.


While the pork chops are in the ove, combine jam and vinegar i a small saucepan over medium heat. When the jam melts, wisk in the butter, 1 tablespoon at a time until just melted and the sauce is smooth and glossy. Season with salt and pepper.


To serve, put a pork chop on each plate and spoon some sauce onto it.


Serves 4

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Come back every Monday for "Main Dish Monday" featuring a favorite main dish from my collection. This week's main dish is something that I threw together one night with left-over hot Italian sausage. This quick dish is a favorite at our house. I use fresh vegetables from the garden or Farmer's Market for best taste. Increase the hot sauce (I use Texas Pete but you can substitute with Tabasco) for a spicier kick. I know, you are probably wondering WHY a girl from Central Pa's Dutch Country LOVES hot spicy foods....well, I was transplanted here at the age of 6. My family is mostly from the south!! For a twist add cooked shrimp to the mix.

Serve with a side salad and garlic bread and Fresh Lemonade (see recipe on this blog)...YUM!!

Southern Style Spicy Rice

• 1 tbsp Vegetable Oil
• 2 Hot Italian Sausages, sliced
• 1 cup chopped Onion
• 1/2 cup chopped Green Pepper
• 1/4 chopped Celery
• 1 clove Garlic, finely chopped
• 1 1/2 cups chopped Tomato
• 1/2 cup Water
• 1/2 tsp dried Thyme
• 1/2 tsp Tabasco
• 1 cup long-grain Rice
• 1/2 tsp Salt
• 2 tbsp finely chopped fresh Parsley

1. Heat the oil in a large skillet on medium heat. Add sliced sausage and saute for 5 minutes until partially cooked.
2. Stir in the onion, peppers, celery and garlic. Saute for about 3 minutes more, just until vegetables are softened.
3. Add the tomatoes, water, thyme and Tabasco and bring to a boil. Sprinkle in the rice and salt. Cover and turn heat down to low and cook for 20-25 minutes until rice is tender.
4. Garnish with Parsley before serving.
5. Serves 4 as a main dish.

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24 jumbo Pasta Shells
3 tablespoons all-purpose Flour
2 cups Milk
1/2 pound fresh Mushrooms, halved and sliced
1/2 cup chopped Onion
1/2 cup chopped Green Pepper
1 tablespoon Oil
3 cups cubed fully cooked Ham
1 cup shredded Swiss Cheese, divided
3 tablespoons grated Parmesan Cheese
2 tablespoons minced fresh Parsley
1/4 teaspoon Paprika

Cook pasta according to package directions. In a small saucepan, combine flour and milk until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat.
In a large skillet, saute the mushrooms, onion and green pepper in oil until tender. Reduce heat; add the ham, 1/2 cup Swiss cheese and Parmesan cheese. Cook and stir until cheese is melted. Remove from the heat. Stir in 1/2 cup of the reserved sauce.
Drain pasta; stuff each shell with about 3 tablespoons of filing. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with remaining sauce. Cover and bake at 350 degrees for 30 minutes or until heated through. Sprinkle with parsley, paprika and remaining Swiss cheese.

Makes 8 servings, 3 shell per person.

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7oz can Green Chiles, split
4oz Pepper Jack Cheese, shredded
4oz Cheddar Cheese, shredded
2 tablespoons Fresh Cilantro, chopped
4 Green Onions, chopped
6 Eggs, slightly beaten
3/4 cup Milk
1 tablespoon Flour
1 teaspoon Baking Powder
1/2 teaspoon Salt

Lightly oil 11 x 7 baking dish. Layer chiles and pepper jack cheese. Set aside cheddar chesse, green onions and cilantro. Mix together remaining ingreients. Pour egg mixture over chiles and top with cheddar cheese. Bake at 350 degrees for 30 minutes until browned and puffed. Serve imediately topped with green onion, cilantro and fresh salsa.

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