Okay, I have never heard of either so I Googled.

" Gazebo Room Salad Dressings
https://gazeboroom.com/
Welcome to the official website of Gazebo Room Salad Dressings and Marinades, ... “Gazebo Room Greek Salad Dressing is hands down, absolutely the BEST!"
‎Find a Retailer · ‎Menu · ‎Gazebo Room Blogger Recipes · ‎Recipes 


"When people in the US hear tahini, they think hummus, falafel, shawarma and a sauce with some lemon and garlic. In Israel and the Middle East it's called tehina, not tahini, and tehina is used in many, many different ways. ... Soom Foods tehina is subtly both sweet and savory at the same time."   

On further investigation, that salad dressing is only sold in the continental US, mainly in the west but in some northeastern states. And Bubble, I found my term in falafel but I have seen jars of labeled Tahini on store shelves, I've just never known what it was or for.

Patricia and Bubble,  I live in Maryland, which is one of the middle Atlantic states and I have been using the Gazebo Room Greek dressing for a long time.  I looked at the website and don't remember seeing all those different varieties.  It just might be I have just never noticed them before.  I only go looking for the one that I use.  I have only used it as a salad dressing and not a marinade.  I agree that it is one of the best.

I have used Tahini before, but can't remember in what.  I think it is like a  paste, but I don't remember why I bought it and don't even remember using it.

I had a big Greek salad last night and will fix another one tonight.  I love Feta cheese and always use a lot of that crumbled up on it.  I don't have any black olives or I would add them. I always forget to buy them, but most of the ones I have gotten out do have the black olives. 

I need to get some dinner.  I am making myself hungry.  I order my groceries from Walmart online and my DIL picked up an order for me last night.  I got 2 huge beefsteak tomatoes that came 2 to a package.  They were huge and so good.  I usually don't think much of Walmart's produce, but here lately, the little bit that I order form them has been pretty good.   I was hoping to get to an Amish market this morning for some more produce, but I didn't get to go. 

Joy

Joy, my mistake, I was going by color. It is sold in the continental states excluding at this time Alaska and Hawaii.


[attachimg=1]

I love feta cheese and am able to buy it locally as well as in the mall grocery brands. You can buy the local versions made out of cow, goat or sheep's milk. I believe I like the sheep version best presently. Besides the many regular farms, I like to use organic as it's only me to buy for and I purchase a summer share yearly. "local/organic food from farmers markets, family farms, CSAs, farm stands, and pick-your-own produce near Fairbanks, AK. ... June through September. Share member pickup is at the farm once a week."

https://localharvest.org/fairbanks-ak/farms


I purchase shares at

https://www.localharvest.org/calypso-farm-and-ecology-center-M5197

Tehina is made  with grounded sesame seeds and that is most healthy.

Cooking recipes discussion
HERE

Message from Oldiesmann
HERE

Just checking to see if working O.k. Looks like we have a new place to post recipes.

yes, new recipes discussion but we still can talk about our meals, new planned menus, restaurant dishes here. Right now I eat more yogurt, ice cream or salads than real cooked meals:  it is so hot...

They're already doing the same at the other cooking/recipe disscusion. It doesn't make sense to me to have two. Perhaps Jane forgot about this one when suggesting the other?

When the subject came up, I think I was the only one who mentioned this folder and no one agreed with me.  As this folder brought on some recipes, the other one will gradually include meals. 

We used to have a Music, Music, Music folder.  Someone brought up another folder that included the same type of music and now the first one is not used anymore.

I don't care which way things go, but we should be careful to not duplicate something that is already here.

Mary Ann

Mary Ann, I would like a folder like we had on SeniorNet with just tried and true or old fashioned recipes (like the Mayonnaise Chocolate Cake) and an index like Larry is working on.  If I want a salad recipe for example, I could go directly to it, not look thru pages and pages for one someone had posted weeks or months ago. 

The internet has probably thousands of different recipes, and many of them aren't good.  That's why I like tried and true ones.

Mary

MaryTX, I remember that folder and for a long time the name showed up on the left side of my screen when in SN and/or S&F.  When I watched the Food Channel more, I printed some of their recipes that fit our tastes.  I seldom watch that channel now and as I don't cook, we don't need recipes.  Tom is more likely to cook "by guess or by gosh" so he doesn't want them.  I think one of his DIL might like them some day.

Mary Ann

If one is going to be merely a recipe index, (Which Larry has said he's working on now); then will one be the recipe explanation minus the recipe, (Which would be in the index?)?

In the old SeniorNet, Rae had it set up that in the discussion folder, there was both an index and the recipe listed in the discussion. Rae used the name of the recipe as a link to it in the preceding index. She would periodically place the listed recipes in the index and then stated that she was tired of keeping up with the index.

So far both, "What's for Dinner" and the new "Recipes" forum have both recipes and discussion about the recipes.

Patricia, I sent you a card yesterday,   Now I have a question a neighbor just gave me a large thin piece of wild Alaskan salmon, I have cooked thick salmon steaks, would I cook this any different?  Anyone can chime in.

Thanks for the card, Gloria! I haven't been to my email yet this morning.

Gloria, wild Alaskan salmon is thin rather than thick as thick means it is farmed Atlantic salmon.

I usually take out the salmon from the fridge about fifteen to twenty minutes early. Rinse in cold water and pat dry with paper towels. Let the pan heat up first and drizzle a thin coat of oil in the hot pan. When small drops of water sizzle in the oil, its ready for the salmon. Place it in the pan, without moving it for five minutes and then gently flip to cook the other side. You'll know its ready when three fourths down, the color has changed from deep red to pink. The less handling the better.

For the oven, heat to 400 degrees. Place the salmon on a thinly oiled pan or on parchment paper. Sprinkle with salt, pepper, and your preferred other seasonings. Place in the top half of the oven and cook for ten minutes.

Gloria, I'm sorry. I didn't see your card but I certainly appreciate the thought!

This homemade Cajun Seasoning recipe is the perfect blend of zesty, spicy, savory flavors that are sure to kick any dish up a delicious notch.

CAJUN SEASONING INGREDIENTS:

paprika
kosher salt
garlic powder
ground black pepper
ground white pepper
onion powder
dried oregano
cayenne
thyme

HOW TO MAKE CAJUN SEASONING:
To make Cajun seasoning, simply mix all of the spices up in a jar and cover with a lid.  Then the seasoning blend should keep for up to 1 year.

YIELD: ABOUT 3/4 CUP
CAJUN SEASONING

TOTAL TIME: 5 MINS PREP TIME: 5 MINS COOK TIME: 0 MINS

INGREDIENTS:
3 tablespoons paprika
2 tablespoons fine kosher salt
2 tablespoons garlic powder
1 tablespoon ground black pepper
1 tablespoon ground white pepper
1 tablespoons onion powder
1 tablespoon dried oregano
1 tablespoon cayenne
1/2 tablespoon dried thyme

DIRECTIONS:
Mix all ingredients together in a bowl or spice jar until evenly combined.

Use immediately, or store in a sealed container for up to 1 year.

https://www.gimmesomeoven.com/cajun-seasoning/

Now I made the Ice cream bread and didn't like it. Used a little to make sort of a small bread pudding wth Apple  sauce and yogurt .  Throw rest away.

Easy Sweet & Sour Meatballs

Prep/Total Time 30 Min. Serves 6

Ingredients
One can (20 ounces) unsweetened pineapple chunks
One package (12 ounces) frozen fully cooked homestyle or Swedish meatballs, thawed
One large green pepper, cut into 1-inch pieces
Three tablespoons cornstarch
1/3 cup cold water
Three tablespoons cider vinegar
One tablespoon soy sauce
1/2 cup packed brown sugar
Hot cooked rice, optional
Thinly sliced green onions, optional

Directions
Drain pineapple, reserving juice. Set pineapple aside. Add enough water to juice if needed to measure 1 cup. In a large skillet over medium heat, cook the meatballs, green pepper and juice mixture until heated through.
In a small bowl, combine the cornstarch, cold water, vinegar and soy sauce until smooth. Add brown sugar and reserved pineapple to the pan; stir in cornstarch mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. If desired, serve with rice and top with green onions.

Patricia, sounds good, think I will try it the next time I buy chopped meat

Thanks Gloria!

Patricia, I think the recipe sounds good, too, and is something I would eat.

Mary Ann

MaryAnn, it has all the pluses, easy, convenient and leftovers! âœ"

Patricia, I'll check the ingredients for the next store pickup.

Mary Ann

easy slow cooker spaghetti sauce and spaghetti squash

https://www.365daysofcrockpot.com/easy-slow-cooker-spaghetti-sauce-and-spaghetti-squash/?utm_source=MadMimi&utm_medium=email&utm_content=easiest+%28and+tastiest%29+spaghetti+sauce&utm_campaign=20180823_m146818640_easiest+%28and+tastiest%29+spaghetti+sauce&utm_term=++Slow+Cooker+Version++

Prep Time: 10 minutes
Cook Time: 4 hours   
Yield: 4-6 servings    
Category: Meatless     
Method: Slow Cooker  (Or a large pot on low for the back of the stove.)   
Cuisine: Italian

INGREDIENTS
1 (28 oz) can crushed tomatoes
4 Tbsp butter
1 tsp onion powder
1 tsp garlic powder
1/2 tsp kosher salt
Optional: 1 spaghetti squash

INSTRUCTIONS
Add tomatoes, butter, onion powder, garlic powder and salt to the slow cooker.

If using a spaghetti squash, cut the spaghetti squash in half crosswise. Scoop out the seeds and gunk with a spoon. Place the spaghetti squash halves in the slow cooker on its side.

Cover the slow cooker and cook on low for about 4 hours, or on high for 2-3 hours (depending on your slow cooker and how hot it cooks).

When the squash reaches your preferred texture remove it with tongs from the slow cooker. Use a fork to shred the flesh into long spaghetti-like strands.

Use an immersion blender to blend the spaghetti sauce to desired consistency. (Immersion blender Optional)
Serve sauce over squash or spaghetti and top with parmesan cheese.

Patricia, that Meatball recipe sound good.  Saved that recipe and will make it soon.  I already have some frozen meatballs and canned pineapple.

Pineapple, Onion, and Pepper Salsa from the Chowhound


   1: Cut a pineapple into small, half-inch by half-inch cubes.
   2: Cut red and green peppers into small pieces.
   3: Dice onions, and mix all ingredients.
   4: Add a few spoonfuls of a simple canned salsa or a basic pico de gallo.

Want to make it more difficult? Brush the pineapple with oil and grill it until charred.

Peach and Prosciutto Caprese Salad

Change one ingredient within a classic and people will think you rewrote history.

    1: Mix olive oil, vinegar, and salt to make a simple dressing.
    2: Slice firm peaches into rounds.
    3: Cut prosciutto into smaller pieces, longways.
    4: Top the peaches with mozzarella and basil.

Want to make it easier? Skip the prosciutto. Buy your mozzarella at Trader Joe’s.

Tater Tot Casserole
shredded chicken
can of cream of mushroom soup
can of cream of celery soup
1/4 can of water
bag of frozen vegetables ( I use a bag of broccoli , carrots & cauliflower)
1-1/2 cups shredded cheese
can of sliced waterchestnuts
jar of marinated artichokes

Combine all & pour into a pan sprayed 9 X 13 inch baking dish . Place tater tots on top & bake at 350F until hot & bubbly in the center .

Ham & Cheese Cornmeal Morning Muffins from Platter Talk

https://www.plattertalk.com/ham-and-cheese-morning-muffins/?utm_source=newsletter&utm_medium=email&utm_campaign=september_eats_from_platter_talk&utm_term=2018-09-09

Ham and Cheese Cornmeal Morning Muffins

These cornmeal muffins make for a great breakfast while on the go and are perfect for back-to-school lunches or on-the-go work meals.

Course Breakfast
Cuisine American
Keyword Back to School, Lunch, muffins, On-the-Go

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 209 kcal
Author Dan

Ingredients

    1 1/4 cup unbleached flour
    3/4 cup cornmeal
    1/4 cup sugar
    2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 cup milk
    2 large eggs
    1/3 cup corn oil
    1 cup finely diced ham
    1/2 cup shredded cheddar cheese
    1/2 cup finely chopped chives or green onions


Instructions

    Pre-heat the oven to 375°.
    Spray a 12-cup muffin pan with non-stick spray.
    Using large mixing bowl and whisk, combine he flour, cornmeal, sugar, baking powder, baking soda, and salt.
    In separate bowl, combine the milk, eggs, and oil, then pour the mixture into the dry ingredients and stir until blended.
    Fold in the ham, cheese and chives.
    Pour batter into muffin pan, evenly distributing among cups.
    Bake muffins about 20 minutes until tips are lightly browned.
    Allow to cool on wire rack for 5 minutes, then remove from pan to allow to cool completely.

Recipe Notes

Batter can be prepared the night ahead and refrigerated in sealed container, to save time for morning baking.
Muffins can be frozen for up to 3 months for quick reheating.