MaryAnn, I have to cook due to my chemical allergies. I also tweak many recipes and do meal prep so for two or three weeks at a time; I can go to the freezer, pull out some of this or that and have a hot meal in ten to fifteen minutes. I keep raw vegetables and fruit on hand for snacks. It beats ending up in the hospital or worse. I miss several former foods, but it is what it is in today's overly processed chemical world.

The biggest issue is people thinking I'm making it up when ordering out or not accepting dinner invitations without inquiring about the menu.

Honey Mustard Dressing

INGREDIENTS
1/4 cup Dijon mustard
1/4 cup honey
1/4 cup cider vinegar
1/4 cup oil (canola, olive, or vegetable)

INSTRUCTIONS
1 Combine all ingredients in a container with a tight-fitting lid. Shake until all ingredients are combined.
2 Store in the refrigerator for up to 1 week. Shake well each time before use.

TIPS
Use as a salad dressing or dipping sauce. Use also as a spread for sandwiches or marinade for fish or chicken.

Use plain yogurt instead of oil for a creamier dressing.

Patricia, I have seen you mention your food allergies before and I certainly would not criticize you for trying to find out what is in certain foods.  While I have no serious food allergies that I know of, I would try to be patient with people who do. 

I took the 100-patch test about 50 years ago and found I was allergic to corn and melons.  My mother had often fixed creamed corn and I did not like it that way so I had an aversion to corn a long time ago.  In addition, I was not fond of melons of any kind.  I do eat watermelon but I don't crave it.  I do like sweet corn and pop corn and eat those in season and occasionally, but I don't choose to eat corn otherwise.  Two convenient allergies.  You would be surprised what corn was in in those days - milk carton lining, stickum on envelopes, corn starch, etc, etc.  I have (somewhere) an 8x10 sheet of paper in small print with a list of where you can find corn in something.

I guess I'm fortunate that I don't have to prepare my own foods, but if I had to, I would.  As you say, better than being in the hospital.

Mary Ann

From eHow & Home.
There is something so decadent about strawberry mousse. It's rich, creamy, and luxurious. How can you resist? To top things off, the strawberry mousse is easy to split up into little cups, making it the perfect dessert for Sunday brunch, spring picnics, and everything in between.
Luckily, you don't have to be a pro to whip up this sweet treat. All you need is a few basic ingredients and some fresh strawberries. Before you know it, you'll be enjoying a batch of homemade mousse.

Strawberry mousse recipe

Things You'll Need
1 1/4 cups strawberries, chopped

1/2 cup heavy cream

2 tablespoons white or coconut sugar (optional)

1/3 cup cream cheese, room temperature

1 teaspoon pure vanilla extract

Tip
This recipe yields 3 to 4 small servings. To make enough for a crowd, double or triple all of the ingredients.

Ingredients for strawberry mousse

Step 1
In a food processor, combine the strawberries and sugar. You can also use honey or maple syrup in place of sugar, or completely omit the sweetener.

Step 2
Blend until the mixture is soupy and has very little chunks.

Step 3
Add the cream cheese and vanilla, and blend until combined. Set aside.

Step 4
In a large bowl, beat the heavy cream with an electric mixer. Start at the lowest setting and slowly increase from there. Beat until soft peaks form, about 3 to 5 minutes.

Whisk heavy cream

Step 5
Add the strawberry mixture to the whipped cream. Beat until combined, about 3 to 5 minutes.

Mix in strawberry mixture

Step 6
Transfer into individual cups or 4-ounce jars. Chill in the refrigerator for 1 to 2 hours. Once chilled, garnish with chopped strawberries and serve.


To garnish your homemade mousse, opt for fresh mint leaves, lemon or orange zest, chocolate shavings, or coconut flakes. The mousse can also be used as a topping for waffles, pancakes, or brownies. The possibilities are both endless and tasty!

Yes that strawberry mousse is delicious.  It is also good made with ripe cherries or soft apricots (even tinned apricots!).

It all sounds good to me, Bubble!

Other than making my own salsa sauce with fresh tomatoes, this is a very good recipe that makes plenty of leftovers for later meals.

It is from Cambell's.
https://www.campbells.com/kitchen/recipes/meatloaf-with-roasted-garlic-potatoes/?otm_medium=onespot&otm_source=inbox&otm_campaign=3+Recipe+Recs&otm_content=Meal_Mail_5.21.18&otm_click_id=879a51f00da8c8398793af5b7b441637&utm_campaign=mealmail&utm_source=newsletter%0D%0A&utm_medium=email&utm_content=6+Recipe+Recs&os_ehash=f44dff0a13ca81b382142b0601eb3fd8


Meatloaf with Roasted Garlic Potatoes


Ingredients

1 cup Pace® Picante Sauce - Medium
1 1/2 pounds ground beef
1 cup fresh breadcrumbs
1 egg, beaten
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1 tablespoon Worcestershire sauce
4 cloves garlic, minced or 1 teaspoon garlic powder
2 tablespoons vegetable oil
4 medium potato (about 1 1/4 pounds), each cut into 8 wedges
1/8 teaspoon paprika

How to Make It
Step 1
Thoroughly mix 1/2 cup picante sauce, beef, bread crumbs, egg, parsley, Worcestershire and half the garlic in a large bowl. Shape the beef mixture firmly into an 8 x 4-inch loaf in a baking pan.

Step 2
Stir the oil and remaining garlic in a large bowl. Toss the potatoes with the oil mixture until they're evenly coated. Sprinkle the potatoes with the paprika. Arrange the potatoes in the baking pan around the meatloaf.

Step 3
Bake at 350°F. for 1 hour or until meatloaf is cooked through. Pour the remaining picante sauce over the meatloaf before serving.

That’s a really good idea of putting the potatoes around the meatloaf and baking them together.   Larry and I were both raised in homes that never used garlic and I use very little.  But I do enjoy roasted garlic.  It has an entirely different taste.  I was in an Italian restaurant several years ago and they served roasted garlic to spread on the bread rather than the usual oil or butter.  I gave it a try and was surprised at the taste and have had it a few times since then.  You wouldn’t think that roasting it would make such a difference.

Jean, I've heard that roasting the cloves made it sweeter?

I change up the meatloaf and sometimes the potatoes by mixing in a little Hungarian paprika and onion powder or a curry such as Madras, mild yellow or Chili Verde. I buy mine at a local ethnic store where they are in bins or at the farmer's market. However, I've seen them in the commercially dried spices.

I like to switch things up and meatloaf is like a blank canvas isn't it? Also, anything that can be done in one pan or a crockpot is always better! 

Patricia, I have a meatloaf mix in the freezer, going to try that tomorrow

Gloria, what do you put in your meatloaf mix?

Patricia and Gloria,  Here is a good meatloaf recipe that I used a lot.  You can make it into little individual ones, or sometimes I will just make it in a loaf. 
I think Jean, from Florida,  uses the same recipe and she has written that both she and her husband really like it.

         Li'l Cheddar Meat Loaves
8   servings         Prep time:  15 min.                Bake:  25 min.

1 egg                     1/2 tsp.  salt
3/4 cup milk               1 lb. ground beef
1 cup (4 oz) grated cheddar cheese      2/3 cup ketchup  (see below)
1/2 cup quick-cooking oats         1/2 cup packed brown sugar
1/2 cup chopped onion            1 1/2 tsp. prepared mustard

In a large bowl,  whisk egg and milk.  Stir in the cheese, oats, onion and salt.   Crumble the ground beef over the mixture and mix well.  Shape into 8 small loaves.  Place in a greased 13 x 9 baking dish.  In a small bowl, combine the ketchup, brown sugar and mustard and spoon over the loaves.
Bake, uncovered, at 350 º  for 25-30 min. or until no pink remains and a meat thermometer reads 160 º.
Yield:   8 mini meat loaves   ( A Taste of Home recipe)
These freeze very well.  I have been using the new Heinz Balsamic Ketchup and it really gives the topping a little bit of a tang.  Easily can be doubled or tripled. 
            ENJOY !!!!

I haven't been able to find the Balsamic Ketchup for a while now, so I just use regular ketchup.  The oats really makes for a nice consistency. 


Also, Patricia,  I miss you on the other boards.  Especially your postings and pictures where you live.  Hope you are doing well.

Joy[/b][/size]

Strawberries & Cream Pull-a-Part Bread
This stellar breakfast showstopper is perfect for entertaining or a simple Sunday brunch. Fresh strawberries, a cream cheese filling, jam, and icing make this pull-a-part bread super tasty!

https://www.sweetandsavoryfood.com/

PREP TIME: 15 MINS COOK TIME: 50 MINS TOTAL TIME: 65 MINS

INGREDIENTS
Pull-a-Part Bread
4 oz cream cheese, softened
2 T sugar
1 t vanilla extract
1 can (16 oz.) refrigerated Buttermilk biscuits
1/2 cup strawberry jam
2 T Kalona Supernatural salted butter, melted

Icing
1 oz cream cheese, softened
1/2 cup powdered sugar
2 T Kalona Supernatural 2% milk
1 t vanilla extract
Topping
1 cup fresh strawberries, chopped

INSTRUCTIONS
Preheat the oven to 350 degrees.  Spray a loaf pan with cooking spray and set aside.
In a stand mixer or using a handheld mixer, beat together the cream cheese, sugar, and vanilla until smooth.
Open the can of biscuits and separate/split them in half, making 16 biscuit rounds and flatten them into 4-inch circles.  Spread a generous amount of the cream cheese mixture onto the biscuit, then with 1 teaspoon of strawberry jam.
Stack the biscuits into 4 piles of 4 biscuits each.  Place each stack on its side and lay in a row in the loaf pan.  Drizzle with the melted butter.
Bake for 45-50 minutes or until a deep golden brown.  Remove from the oven and let it rest for 10 minutes.  Loosen the sides, invert and carefully remove from the loaf pan, place top side up on a serving plate.
In a small bowl beat together the cream cheese, milk, vanilla and powdered sugar until smooth.  Drizzle the icing over the bread.  Top with strawberries and serve.

I was curious about roasting garlic because it seemed to me that I had heard somewhere that it made the cloves sweeter so I Googled and found that it does. Here is one of the articles I read that describes various means of roasting garlic.

https://toriavey.com/how-to/how-to-roast-garlic/

Thank you Joy for the meatloaf recipe, it sounds good and would also work well for meal prep.

It is nice to hear I'm missed, thank you. I am on some other folders such as Photos, here and hopefully back at PSP soon. Bubble's graphic creations are amazing! I recommend her PSP work for everyone!

https://www.seniorsandfriends.org/card-shoppe/paint-shop-pro-and-other-graphics-software/msg129827/#new

Angel, I bookmarked that page about the roasted garlic so I can go back for that recipe.

Joy, i’ve made those meat loaves several times.  My husband really likes them.  I should get busy and make some more.

This morning I put a pork roast in the crockpot.  It was so tender that I made pulled pork with barbecue and coleslaw.  We’ll be eating this a couple of days.  I’ll probably end up freezing some of the pork.

Jean,  your pork BBQ sounds so good.  I, too, cook mine in the crock pot.  Have you heard of using a dark-colored soda when you are cooking it?  I have had that several times, and it is so good.  After it is cooked, you just add the BBQ sauce. 

I, too, have saved the recipe for the roasted garlic.  I do want to try that sometime. I don't use a lot of garlic, simply because I don't think about it.   I have garlic powder and garlic salt that needs to be thrown out since I have had it for a good while.  But using the roasted garlic as a spread on good crusty bread sure sounds good.

Joy

I use several spices in cooking because I like a more spicy taste. Lately, I have been purchasing and really like, the small tubes of creamy spices.  They are refrigerated and you use only a little at a time. I need to get back to using fresh plant spices but I'm unsure how to care for them. I had plants before which I cannot do with a curious cat. I saw somewhere that when purchased from a market, it is best to place fresh spice plants in a small container of water. I know you should purchase small jars of dried spices as they are usually only good for three months. Many of the ethnic stores have bins but again I buy small amounts for certain recipes.

I saw this recipe and immediately thought of you, Joy and Jean.

Its from 365 Days of Slowcooking and Instapots.

https://www.365daysofcrockpot.com/crockpot-chipotle-pork/

Recipe for Slow Cooker Chipotle Shredded
Pork
Makes 6-8 servings
Ideal slow cooker size:  5-6 quart
Cooking time: 4-8 hours
1 Tbsp minced garlic
2 Tbsp chopped chipotles in adobo sauce
1 cup diced white onion
1/4 cup fresh lime juice (for me this was 1 lime)
2 Tbsp apple cider vinegar
3 bay leaves
1 Tbsp dried oregano
1 Tbsp ground cumin
1 Tbsp kosher salt
1 tsp pepper
1/2 cup water
2 1/2-3 lbs pork loin
1.  Place garlic, chipotles, onion,
lime juice, vinegar, bay leaves, oregano, cumin, salt, pepper and water in
bottom of slow cooker.  Stir a bit.
2.  Cut the pork loin into four
pieces.  Nestle the quartered pork loin into the slow cooker and spoon
some of the sauce over the top. 
3.  Cover the slow cooker and cook on
HIGH for about 4 hours or on LOW for about 6-8 hours, or until very tender and
easy to shred.
4.  Discard the bay leaves.  Shred the meat and add back into
the liquid.  Stir a bit and then serve in tacos, salads or sandwiches (or
however you want).

YIELDS 1 CAKE

Serves 12

No Bake Banana Split Cake
This cool and creamy No Bake Banana Split Cake is the perfect summer dessert!
https://iwashyoudry.com/no-bake-banana-split-cake/?utm_source=newsletter&utm_medium=email&utm_campaign=no_bake_banana_split_cake&utm_term=2018-05-25


30 min
Prep Time
2 hr, 30
Total Time

Ingredients

1 1/2 cups graham cracker crumbs
1 1/4 cup sugar, divided
1/2 cup butter, melted
2 (8oz) packages cream cheese, softened
1 (20oz) can crushed pineapple, drained
5 medium bananas, divided
2 cups cold milk
2 (4 serving size) packages Jello instant cheesecake pudding mixes
2 cups thawed whipped topping (such as cool whip), divided

Optional Toppings:
1 cup chopped pecans or preferred nut
maraschino cherries
chocolate syrup

Instructions

Combine the graham cracker crumbs, 1/4 cup of sugar and the melted butter in a bowl and mix to combine. Press the crumbs evenly into a 9x13" cake pan and freeze for 10 minutes.
Meanwhile, beat the cream cheese and 1 cup of sugar until smooth and creamy. Carefully spread over the graham cracker crust into an even layer.

Top with a layer of the crushed pineapple (make sure to drain very well). Slice 4 of the bananas into discs and layer on top of the pineapple.
Combine the cold milk and 2 pudding mixes in a bowl and whisk until smooth.

Add 1/2 cup of the thawed whipped topping and fold in until combined. Spread over the bananas into an even layer. Top with the remaining whipped topping. Cover and chill until ready to serve (best if chilled at least 2 to 5 hours).
Serve with optional topping on top if desired. Enjoy!

That pork recipe sounds good, Angel.  In the neighborhood where I grew up, we had a restaurant called Bill’s Barbecue.  He roasted the pork outside in a smoker (?).  He didn’t use any red sauce.  I never have had such good barbecue sandwiches since.  I’ve often wondered what ingredients he used in the pulled pork to make it so good.

Jean, we have had Smokey's Barbeque forever in what used to be, (Before gentrification); the Southside of town. I've heard it began as simply canvas stretched over poles but now is quite nice with both indoor and outdoor seating. However, Smokey is in his nineties and I don't know if it will last past him.

Yours sounded so good that I Googled. https://www.google.com/search?q=pork+outside+in+a+smoker&rlz=1C1CHBF_enUS791US791&oq=pork+outside+in+a+smoker&aqs=chrome..69i57&sourceid=chrome&ie=UTF-8

Patricia and  Jean, when I lived in Charleston, we had a BBQ place like you speak about. I forgot the name, but he cooked outside only on Thursday, so he was open on the weekend. When he sold out, he did not cook until the next weekend  It was so good

Patricia, you ask what was in my meat loaf mix.  Beef. pork and veal. I am a little slow.

Thanks Gloria! I need to make a mix instead of relying as usual on one type of meat.

When I first went to Smokey's as a teen, I was self-conscious. It was very rustic, outdoors, homemade smoker, lots of music and partying but the food was so good! Now its gotten so well known that many of the edges have been smoothed and there is both indoor and outdoor seating.

When I was a teen, I worked as a roller-skating carhop at Bill's A&W Rootbeer drive-in, and after work, we would head on over to Smokey's most weekends and thought we were what's happening! Looking back, we weren't. LOL

Creamy Ranch Pasta Salad

https://www.familyfreshmeals.com/2014/06/creamy-ranch-pasta-salad.html

Prep time
10 mins
Cook time
8 mins
Total time
18 mins
Serves: 10-12

INGREDIENTS

1 pound elbow macaroni pasta
1 cup medium diced or shredded carrots
½ cup celery, finely chopped
¼ red onion, diced
â..." cup frozen peas
1 cup ham, cubed
1 cup cheddar cheese, cubed
1 packets ranch seasoning mix
1½ cup mayonnaise
½ cup milk

INSTRUCTIONS

Prepare pasta according to package. While waiting for the pasta to boil, gather your carrots, celery, red onion, frozen peas, ham and cheddar cheese. Set aside

To make the dressing, whisk together ranch mix, mayo and milk. Mix until all lumps are gone.
Once pasta is done, drain and let cool for a couple minutes. Once cooled, mix in carrots, celery, red onion, frozen peas, ham and cheddar cheese.

Next pour dressing over the pasta salad, and stir gently until well combined. Cover and refrigerate for at least 1-2 hours before serving.

Right before serving, give your Creamy Ranch Pasta Salad a couple more stirs to mix in any of the dressing that had settled at the bottom.

That sounds good, but I think I would nuke the peas for 1 1/2 to  2 min before adding them.

Jean, you are more of a cook than I am, but I don't think you'd want to nuke the peas for 1 to 1 1/2 minutes.  I just think that is too long.  And you're going to refrigerate the salad for one to two hours so I think the frozen peas would be thawed by then.

Mary Ann

good evening everyone

To day I was lazy cooking, so I used the crock pot made chicken parisienne, canned veg. salad

I’m not a good cook and don’t like to cook, but I like to eat so don’t have much choice.😊. You are probably right, Mary Ann, but raw peas just don’t sound good to me.  I’m probably the only one on the forum who likes canned peas better than frozen.  I probably would substitute canned peas.

Jean, to each his own.  I prefer canned pears to fresh and that may be because I let the pears sit too long until they're mushy.  Canned pears are more firm.  With peas, I do use them frozen at times.

Mary Ann

Patricia,  the pork recipe does sound good.  I am not real big on real spicy things, tho.  Is Chipolte a kind of hot pepper?

Jean, have you heard of using a dark soda, Root beer or cola when making pork bbq?  It really does taste so good.  There are lots of recipes for bbq  that calls for the soda.

I prefer canned pears, also.  But, I do like the frozen peas.  I find canned peas are usually mushy.  I have been buying  the sugar snap peas and love them raw with a dip.  I get them at Walmart and they are in a package washed and ready to eat.  If I do cook them, I only put them in the microwave for about 1 or 2 min.  They are real sweet and crunchy.

Joy

Joy

Joy, " Chipotle peppers are dried red jalapenos. Not all chipotle peppers are alike since there are so many varieties of jalapeno peppers. Chipotle peppers are just about as hot as a jalapeno pepper. 5,000 to 8,000 Scoville units, medium heat." Less if you take out all seeds and the membrane.


Creamy Thai Chicken Salad

A salad that’s a whole meal in a bowl.

Creamy Thai Chicken Salad Recipe - Family Fresh Meals Recipe

Creamy Thai Chicken Salad - Bell pepper, peanuts, onions, red cabbage, diced chicken, cilantro, peanut butter, carrots, mayo

If you start out with cooked, shredded chicken, you can make this salad in maybe 15 minutes from start to finish. This works out great if you happen to have a few leftover chicken breasts in the fridge. (And if you want to make sure you do, plan ahead by cooking up a few extra breasts next time you make chicken. Shred them up, and you’ve got your next meal practically ready to go.)

Creamy Thai Chicken Salad
For the Salad
3 boneless skinless chicken breasts, cooked and shredded and cooled
1 red pepper, finely diced
1 cup shredded carrots
1 cup shredded purple cabbage
1/4 cup green onion, diced
1/3 cup cilantro, chopped, loosely packed
1/3 cup peanuts, chopped

For the Sauce
1/2 cup nonfat Greek yogurt
1/2 cup peanut butter, smooth
2 tablespoons soy sauce
1 tablespoons vinegar
1/2 teaspoon garlic salt
2 tablespoons sugar
1 tablespoon fresh lime juice
1/2 teaspoon sesame oil
pepper and salt, to taste


DIRECTIONS:
1. In a large bowl, mix together shredded chicken, bell pepper, carrots, cabbage, green onion, cilantro and peanuts.
Creamy Thai Chicken Salad - Bell pepper, peanuts, onions, red cabbage, diced chicken, cilantro, peanuts, carrots and bell pepper together in a glass bowl

2. In a separate bowl , combine sauce mixture.

3. Pour sauce mixture onto the chicken salad and mix until evenly combined. Refrigerate for at least 30 mins. or longer.

Place salad in a soft tortilla, a bed of lettuce or just on a plate.