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Brother Durham offers these sage and comforting words of appliantological wisdom for dealing with door closing and sealing problems in Amana refrigerators. Let us attend:

After working on countless fridges with door closing problems in my refurbished store as well as outside repairs, I usually can get them to close without having to buy new door closers or hinges...
Amanas have been the most problematic of them all but there are several things you can try before buying new parts....

this is stream of consciousness so not in any particular order...do the easiest ones first

1) make sure the doors are aligned ....adjust the top hinges so the doors do not touch when closing....you have to find the proper angle

2) Soften the gasket with a steamer or hot water to make it pliable...don't forget to check the very bottom of the fridge

3) try adding a bit of food grade oil/grease on the right hand side of the fridge where the fridge gasket "rides" against it. There have been some discussion about the oil's effect on plastic gaskets....I have never experienced this problem....it may degrade the plastic after many many years.

4) make sure that any light switch that is pressed by the door when closing is at a proper angle to the door and does not stick

5) Adjust the fridge feet or wheels so that there is a slight incline on the fridge to enable gravity to assist in closing. This is proper for older non bottom freezer fridges.

6) Sometimes doors can get bent and many manuals advise slightly bending them back in alignment so that the top and bottom gasket hits the fridge at the same time.

7) adding a washer to the bottom hinge pin can slightly raise the fridge door and make closing easier

8) make sure there are no shelves out of place. Some fridge manual advise that certain door racks not be placed to where it hits food or drawers inside the fridge cabinet

9) The sneakiest one of them all and has caused be much consternation in the past is this: there is a metal piece attached to the door near the bottom hinge. It is there for cosmetic purposes to hide the hinge. Sometimes they get bent and causes the door not to close as easily as it should. You can remove it or bend it out of the way if you find that it hits the bottom of the fridge.

10) Make sure your gaskets and area where the gaskets seal on the fridge are clean and dirt free.

If none of the above works, you may need to get another door closer for the bottom hinge.

Source: Amana refridgerator door problem

Here's a hearty and very satisfying casserole that in its original form is vegetarian, but is easy to convert to meaty if you like - just see the note at the end. This would be a great centerpiece for a Cinco de Mayo celebration, and much easier than an assembly-style meal like tacos or burritos (although those are fun if you have the time!)

Go from this...


to this...


It's so easy!
Ingredients:

• 2 jars salsa (use a good quality salsa, and choose the spiciness according to your taste. I use one mild and one medium, but I'm a little wimpy. Samurai would prefer it to be muy caliente!)
• 2 cans refried beans (I like Amy's brand, either traditional or black bean, usually found in the organic section of grocery stores)
• 1 package corn tortillas (look for organic, non-GMO. Healthiest brand is Food For Life's Sprouted Corn Tortillas, in the freezer section of many natural food stores or the organic section of some grocery stores.)
• 1 8-oz. package shredded cheese, jack or cheddar
• ½ bunch cilantro, chopped, optional
• sour cream, avocado, scallions, tomatoes, shredded lettuce... as many toppings as you like!

Directions:

Preheat oven to 350 deg. F.

In a 9 x 13 inch baking dish, spread about 1/2 a jar of salsa on the bottom.

Put a third of the corn tortillas on top of the salsa, breaking them up as necessary to fit in a single layer and cover the bottom as much as possible. A little overlapping is fine. Most packages come with either 10 or 12 tortillas, so you'll use 3 or 4 for each layer.

Spread one can of the refried beans over the tortillas, then the other 1/2 jar of salsa, then about 1/3 of the shredded cheese. (These steps are pictured below - not that this is complicated, but pics are always fun!)

Repeat the layers of tortillas, beans, salsa, and cheese one more time.

Finish with a final layer of tortillas and the remaining salsa (smear around to cover the edges of the tortillas) and top with the cheese.

Cover the dish with foil and bake for about 40 minutes, until all bubbly. Remove the foil, add the cilantro, if using, and bake for another 5-10 minutes until the cheese on top is like you want it.

Serve with sour cream or greek-style yogurt, and other optional veggie toppings.

NOTE:

You can make this a meaty concoction by simply adding or substituting seasoned, cooked meat to/for the refried beans. For example, I prepared 2 pounds of ground beef with 1 packet of taco seasoning and used that in place of the beans. This meaty version does especially well with some chopped veggie toppings (tomatoes, scallions, lettuce, etc.), since it is so hearty. Make sure your baking dish is a deeper lasagna-style one, since this version is a little thicker!

Photo documentation of the complicated layering process

Salsa


Tortillas


Refried Beans (and/or meat)


Salsa


Cheese


Then repeat those layers one more time (from tortillas through cheese), finish with final layer of tortillas, salsa, then cheese. Here's what it looks like when done baking! (I added the cilantro in the last 5 minutes or so of cooking.)