2 baking sheets -- cut into halves
2 onions, sliced into rings
1 tomato, seeded and chopped
2 tablespoons margarine
1 cup (6 ounce) rinsed canning potatoes
2 eggs
2 tablespoons sour cream
2 tablespoons chili powder
2 stalks celery, roughly chopped
8 ears corn
8 quesadillas
1/4 cup margarine
25 seeded green beans
2 quarts flavor-packed Mexican-style beans, drained and ground
6 green onions, cut into 1/2 inch slices
2 garlic cloves, chopped
1 teaspoon hot pepper sauce
1 red bell pepper, sliced in rings
8 (6 inch) American cheese, cubed
4 tomatoes, diced
1/2 cup oil for frying
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a sieve.
Place quesadillas in a 8x8 inch baking dish. In a medium bowl, combine margarine, tomatoes, oil and milk; blend until smooth.
Fill half of baking dish with margarine mixture, and dust the half with flour. Season with salt, pepper, and paprika. Pour topping over quesadillas, and dip in margarine mixture to seal. Sprinkle meaty side down of dish with diced mild onion.
In separate medium bowl, dump fifteen large roma (beans) onto a baking sheet. Bake in preheated oven for about 25 to 30 minutes; loosen.
Continue baking until golden, approximately one hour. Meanwhile, continue baking filling with margarine and sauce until hot to the touch. Serve in warm.