Here's one that we have started using regularly


Bush's black bean quesadilla triangles
(Shook version)

6 t canola oil divided
1 red bell pepper, cut into 1/2 in wide pieces
1 can Bush's black beans
1/2 c frozen corn, thawed
1/3 c favorite salsa
1 1/2 c cheddar cheese, shredded
8 8 inch flour tortillas

Heat 2 t of oil in a large nonstick skillet over med heat.  Cook peppers stirring frequently, until tender about 5-7 min.  (I don't always precook them.  - just enjoy a little crunch)
Mix cooked peppers, cheese, beans, corn and salsa in a large bowl.  Spread 1/2 of the mixture over 1/2 of each tortilla.  Fold over, press down gently and set aside.

Heat 1 t of oil in the large nonstick skillet over med heat.  Cook 2 quesadillas at a time pressing down occasionally with a spatula until tortillas are crisp and golden on bottom.  4-5 min.  Flip tortillas and cook an additional 3-4 min.  Repeat with the rest of the tortillas.  Cut into triangles and serve .  Top with salsa, guacamole or sour cream.  Refrigerate leftovers for lunch!

Grandma's Meatballs

One of my favorite main dish recipes is Grandma’s Meatball recipe.  It is the first main dish recipe that I remember learning.  Below is the version that Grandma wrote for me:

         1.       Cook up one can tomoato soup according to can.  (can use square metal pan)

2.                                Mix rice, flour salt and pper with hamburger meat.

3.                               Make the above into balls.

4.                              Put in 350 oven and let them bake for one hour.

5.                              Eat them!

Orecchiette with Squash

We make this one a lot, especially when we get butternut squash in our CSA box. Enjoy!

https://www.bonappetit.com/recipe/orecchiette-with-squash-chiles-and-hazelnuts

Broccoli Cheese Soup

1 package (10 oz. frozen broccoli just the florets are best)

2 oz. angel hair pasta, broken into small pieces 

1/4 cup butter

1 T. flour

1 cup water

3/4 c. milk

1/8 t. pepper

6 oz. Velveeta cubed

1/2 c. sour cream

Cook both the broccoli and pasta according to package directions and drain.  In a large saucepan, melt butter, stir in flour until smooth.  Gradually stir in the water, milk, and pepper till blended.  Bring to a boil, cook and stir 2 minutes or till thickened.  Reduce heat, stir in cheese until melted.  Stir in broccoli, pasta and sour cream.  Heat through but do not boil. 

This is the soup I bring to the Kinast Christmas Exchange.