That sounds really good, but I would have to adjust a couple of items.  I’ll save the recipe.  Sauce sounds good.

Jean, I don't think there has ever been a recipe that I haven't messed with!

Recently I posted a recipe for Escalloped Hamburg, a recipe from my school days (7th grade, I believe).  Bubble thought it had too many steps.  I made it today and I made it in one dish, a kind of frying pan type.  I browned the hamburger, then added diced tomatoes (mine had basil, oregano and one other herb in it but usually I would use plain diced tomatoes), added the butter and sprinkled flour over the concoction.  I added the onions and green pepper, also seasoned with salt and pepper.  When I was satisfied with the consistency, I threw a handful of crumbs over the dish and took some out for my lunch.  I had not had this for years so it was kind of nice to have it again. 

Mary Ann

MaryAnn, you can do so much with chopped meat. Sounds like what we first made in Home cooking class.  To day we are having clean out the refrigerator. There is some rice, vegetables, noodles left over pork and gravy plus white clam sauce. Think I should just put it out as buffate. I am going to make a green salad and jello. I do not think we will starve!

Gloria De, Tom, Dot and I went to a deli in Cannonsburg (NE of here) and had our lunch.  Tom and I treated Dot belatedly for her early June birthday.  Dot had a panini (don't know her meat), I had a turkey sandwich and Tom had a ham sandwich.  The sandwiches come with chips and pickle; I ate half of my sandwich and probably will have the other half for supper tonight.  The deli is small with about six tables and six booths.  Not too quiet and it is not a place where you'd want to have a quiet conversation - but the sandwiches are good and quite generous with the meat. 

Callie OK has a term for refrigerator left overs but I can't remember what it is.

Mary Ann

Since Memorial Day and the potluck salad I made, I've been eating salads for just about every meal. Here is a new favorite. From "The Blond Cook."

Tomato, Avocado, and Basil Salad

Prep Time 10 minutes and four servings

INGREDIENTS
1/2 cup extra virgin olive oil
1/4 cup balsamic vinegar
2 teaspoons fresh minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 ripe avocados, halved, seeded, peeled and diced
2 pints grape or cherry tomatoes, halved
1/3 cup loosely packed fresh basil ribbons (or chopped basil)
INSTRUCTIONS
In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, salt and pepper. Set aside.
Alternately arrange the tomatoes and avocado in a medium bowl. Top with basil and drizzle with the balsamic vinaigrette. Serve immediately.

Angel, that salad sounds really good but I think I would substitute a few green onions for the garlic.  I have to be careful with anything in the onion or garlic family.  I’m definitely saving that recipe.

I’ve got an avocado getting ripe and need to use it soon.  Sometimes I just mash up an avocado with a little salt (sometimes a little lime juice) and eat it with some tostadas.  I like it that way and it is simpler than making guacamole.  I started eating avocados when my potassium was low instead of taking potassium tablets which upset my stomach.  Much more potassium in avocados than in bananas.

That sounds good too Jean. I used a local product, Alaskan Alder Smoked Sea Salt to add a bit of tang and some Hungarian paprika to the salad. I had a couple of avocados left over that I had initially planned for a fried egg on avocado toast meal. That, besides hummus is what I generally use avocados in. I copied your idea too.

Do you know that bananas have a protein that will react as lactose for some people? That is why I rarely use them as I am lactose intolerant as well as chemically allergic. I discovered this when I was at the doctor's trying to play detective over an allergy issue.

I  have two cups of chopped red, green and orange bell peppers from my last few salads, any ideas?

Patricia, that salad sounds so good.

I eat my avocado like JeanFla and that is a regular supper meal for me.
My carer eats it mashed with a little honey and spread on bread.

The avocado with honey might be a bit different for me but my sister makes cakes and brownies with avocados as a main ingredient. You don't taste the avocado but they are especially decadent!

Angelface, I sautee red, green, and yellow peppers and serve them over boiled rice.  I think they are very tasty--but everyone has a different idea about tastiness!

Sue

Sue, you could add pork chops to that or make the peppers into a salsa as my sister suggested and put that over the rice and or pork chops. Thanks for a good idea!

Next four salad recipes from Family Fresh.com

Dill Pickle Pasta Salad Recipe
A classic pasta salad with an unexpected twist.
Family Fresh Meals - Dill Pickle Pasta Salad

Dill Pickle Pasta Salad
INGREDIENTS:

1 lb elbow pasta salad, cooked
8oz cheddar cheese, cubed
2 cups sliced dill pickles
1/2 cup dill pickle juice
3 Tablespoons fresh dill
1 cup mayo
1/2 cup sour cream
1/4 teaspoon pepper
1/2 teaspoon garlic salt

DIRECTIONS:

1. Place cooked pasta in a large mixing bowl.

2. Add in cheese, pickles, pickle juice, dill, mayo, sour cream, pepper, and garlic salt, stir to combine.

3. Cover and refrigerate for at least 2 hours.

Tarragon Chicken Salad - FamilyFreshMeals.com

INGREDIENTS: 2 cups shredded or diced chicken
3/4 cup finely chopped celery
1/2 cup Tablespoons mayo
1/8 cup finely chopped red onion
2 Tablespoons chopped fresh tarragon
1 Tablespoons fresh lemon juice
1/4 cup sliced almonds
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper 

DIRECTIONS: In a large bowl, combine all ingredients and mix until well combined. Cover and refrigerate for at least an hour.

THE BEST POTATO SALAD RECIPE

Prep time
10 mins
Cook time
25 mins
Total time
35 mins
Serves: 10

INGREDIENTS
6 medium white potatoes or Yukon golds, about 2 lbs pounds, quartered/ peeling optional
2 Tablespoons white vinegar
2 large celery stalks, diced
½ cup onions finely diced
5 hard-boiled eggs, peeled
1½ cups mayonnaise
1 Tablespoon yellow mustard
1 teaspoons celery seed
1 teaspoon kosher salt
¼ teaspoon ground black pepper
paprika for garnish

INSTRUCTIONS
Place potatoes in large pot and add enough water to cover potatoes. Cover and heat to boiling; reduce heat to low. Cook covered 25 to 30 minutes or until potatoes are tender. Drain potatoes and let cool enough to handle. Cut potatoes into cubes.
Mix mayonnaise, vinegar, mustard, salt and pepper in a large bowl.
Add potatoes, celery, and onion; toss. Stir in eggs. Sprinkle with paprika. Cover and refrigerate at least 4 hours to blend flavors and chill. Store covered in the refrigerator.

CLASSIC CREAMY COLESLAW

Prep time
5 mins
Cook time
2 hours
Total time
2 hours 5 mins
Serves: 8-10

INGREDIENTS
2 (16 ounces) bag coleslaw mix
2 tablespoons diced onion
â..." cup mayo
3 tablespoons vegetable oil
â..." cup white sugar
1 tablespoon white vinegar
¼ teaspoon salt

INSTRUCTIONS
Combine the coleslaw mix and onion in a large bowl.
Whisk together the mayo, vegetable oil, sugar, vinegar, and salt, in a medium bowl; blend thoroughly. Pour dressing mixture over coleslaw mix and toss to coat. Chill at least 2 hours before serving.

Chicken salad sounds good.  I baked a small young chicken and we had chicken with noodles for two meals so chicken salad would be a nice change to use up some of the leftover chicken.

No-Bake Cherry Cheesecake Dessert
From Family Fresh.com

Prep time
20 mins

Cook time
2 hours

Total time
2 hours 20 mins

Serves: 8-10

INGREDIENTS
Crust
2 cups crushed graham crackers
½ cup melted butter
â..." cup granulated sugar

Filling
1 (8oz) package cream cheese, softened
1 (8oz) tub of whipped cream topping
1 cup powdered sugar
½ tsp almond extract (this can be substituted for vanilla extract)
One large can of cherry pie filling

INSTRUCTIONS
In a medium bowl, combine graham cracker crumbs and sugar and mix until well blended. Stir in melted butter. Press graham cracker mixture into the bottom of 9x13 glass dish. Chill crust in the freezer or refrigerator for about 15 minutes.

In another bowl, cream together the softened cream cheese, powdered sugar, and almond extract. Beat for 1-2 mins until mixture is creamy and lump-free. Next mix in a whipped cream topping. Again, mix until creamy and lump free.

Spread the cream cheese mixture over the cooled graham cracker crust.
Pour the cherry pie filling over the whipped cream layer and spread evenly.
Cover with plastic wrap and refrigerate at least 2 hours and up to chill overnight in the refrigerator.

Patricia, I know I amgoing to try that cherry cheese cake. sounds sooooooooooooo good

Patricia,  I have not checked in here for a few days and was  delighted to see some delicious sounding new recipes. 

The  tomato, avocado and basil salad will definitely be saved.  It sounds so good, although  I might withhold the garlic and use the green onions like Jean suggested.

Your potato salad recipe is just about the same as I make mine, but do not use ay vinegar. I like Kraft Real Mayonnaise and use just that with the same amount of yellow mustard mixed in. 

I usually like to chop up fresh cabbage for my coleslaw, as I like it grated real fine.  I have bought the coleslaw mix in a package, but don't like it stringy, So I grate it up a little finer.   I make up my dressing with mayo, wine or Asian vinegar, sugar and whatever seasoning  I choose.  I don't have any specific amounts.  just go by keep tasting it as I go along.  I usually make more than I need and use it as a salad dressing ,also.   I like a sweet and sour taste to it.

All your salad recipe sound good.  When I buy a rotisserie chicken,  I usually  will make sandwiches with some of the white part and then mix some dark meat in  with the rest of the white meat for salad.  I save the rest of the dark meat to use in quesadilla's. 

Those rotisserie  chickens that I have been getting at Walmart just keep getting smaller and smaller.  LOL  We have another local grocery store that does sell larger ones.  For more money, of course.  But, I can' t  always get to that store.  The little ones at Walmart  don't look much bigger than little capons.

Gosh,  I just realized it is noon already.  And,  I have not gotten anything done so far this morning.  I only had am little breakfast, so  I need to get some lunch.

Hope everyone will have a great afternoon.

Joy

Joy, I get my chickens from BJ's they are still very large.
costco also

My husband says he is “chickened out”, so today it will be plain hamburgers.  I still use my Tupperware gadget for forming hamburgers so better get busy making them.  I make my own French fries once or twice a month and cook them in extra light olive oil.  They are really good and I tell myself olive oil is good for me.  Don’t know if that is really true but it makes me feel better.

Jean, I am having hamburgers for dinner to night with baked potatoes. I am not using buns. I fixed them like small meat loaf, put a little onion soup and a little flavored bread crumbs.  Thought I might put an egg in the mix not sure.

Gloria, that's the way I grew up making my hamburgers and originally meatloaf.

Jean, I used to have the Tupperware hamburger press and dish, they were lost somewhere back in time.

I use whole chickens for all my chicken dishes, roast in the slow cooker overnight with a touch of rosemary spices and then debone, shed or cube some of the meat and then place in one or two cup freezer bags for later. Rotisserie chickens are tiny and not worth the price in local stores.

I received an entire box of frozen slabs of Angus beef for Christmas and I really enjoy the meat in hot or cold sandwiches stews and other dishes. Its lean with less fat and totally worth the hype, but I probably on my own would go cheaper and preferably game.

Since my allergies I have become much more adventurous in spices, always looking for new directions, new recipes. That is how I found this recipe which is actually quite good and less expensive than store-bought pickles. I used English cucumbers when I tried it.

These Easy Refrigerator Pickles require no cooking, no canning â€" no need to even turn on the stove. Drop everything in a jar and refrigerate!

Author: Corey Valley

Easy Refrigerator Pickles

Prep time
10 mins


Total time
11 mins
Serves: 4

INGREDIENTS
1½ cups water
3 tablespoons white vinegar
1½ tablespoons kosher salt
1 teaspoons black peppercorns
5 cloves garlic, peeled and crushed
6 - 8 sprigs fresh dill
1 bay leaf
1 large seedless cucumber, sliced into rounds

INSTRUCTIONS
Start by adding the water, vinegar, salt, peppercorns, garlic, dill, and bay leaf to a large 1-quart jar. Stir to combine.
Add the sliced cucumbers to the jar. Place the lids on the jar, and shake to combine.
Refrigerate ideally for at least 2-3 days before eating. The pickles will keep in a sealed container in the refrigerator for up to 1 week.

Heres what I'm putting on my grocery list for next week. I hate canned salmon but often enjoy the fillets.

From Cooking Light;

Make Panko Salmon With Snap Peas In 20 Minutes
Active Time
15 Mins

Total Time
20 Mins

Yield
Serves 4 (serving size: 1 fillet and about 1/2 cup peas)

Ingredients
1 1/2 tablespoons Dijon mustard
1 1/2 tablespoons canola mayonnaise
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
4 (6-oz.) skinless salmon fillets
1/2 cup whole-wheat panko (Japanese breadcrumbs)
1 tablespoon chopped fresh tarragon, divided
2 teaspoons grated lemon rind, divided
2 tablespoons olive oil, divided
2 1/2 cups sugar snap peas, trimmed
1/3 cup thinly sliced shallots (about 2 medium)
2 teaspoons fresh lemon juice

How to Make It
Step 1
Combine mustard, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Spoon mustard mixture evenly over fillets. Combine panko, 1 1/2 teaspoons tarragon, and 1 teaspoon lemon rind in a bowl. Sprinkle panko mixture over fillets, pressing to adhere.

Step 2
Heat 1 tablespoon oil in a large nonstick skillet over medium. Carefully add fillets, panko side down, to pan. Cook 3 to 4 minutes or until golden; turn and cook 3 to 4 minutes or until desired degree of doneness. Remove fillets from pan; keep warm.

Step 3
Increase heat to medium-high. Add remaining 1 tablespoon oil to pan. Add snap peas and shallots; cook 3 minutes, stirring occasionally. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 1/2 teaspoons tarragon, remaining 1 teaspoon lemon rind, and juice to pan; cook 2 minutes or until snap peas are crisp-tender. Serve with fillets.

Angel, for the pickles: Cook time 1 min?

Sorry Bubble, that was a misprint from my online recipe cards. It has pre-labeled areas. Just ignore that part. However, I have another simple one that does involve cooking. Let me find it for you. Here is your cook time, "Refrigerate ideally for at least 2-3 days before eating." 

I was wondering because I do a similar way but bring to a boil the liquid with spices before pouring it on the cucumbers. They keep longer that way.  But the cucumbers must be very fresh and crispy. Iw works better with small ones.

I found it!
Author Krissy Allori
It only takes a few minutes to make Easy Refrigerator Dill Pickles. Once you make your homemade version, you'll never buy store bought again.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 18 servings
Calories 26

Ingredients
10-12 pickling cucumbers
4 cups water
2 cups white vinegar
Two tablespoons kosher salt
One teaspoon sugar
a big bunch of dill
One head of garlic skins removed, cloves smashed (less if its a strong garlic)
Ten peppercorn kernels

Instructions
Slice cucumbers into 1/4 inch slices or spears. Set aside
To make a brine, combine water, vinegar, salt, and sugar in medium saucepan. Bring to a boil and swirl to make sugar and salt dissolve. Remove from heat and cool to room temperature.
Add cucumbers to jars. Do not pack them super tight as you'll want room for the brine. Add the fresh dill, smashed garlic, and peppercorns to the jars. Finish by adding enough brine to cover the cucumbers. Seal with an airtight lid and store in the refrigerator for at least one week. Pickles should be good for at least 4-6 weeks after that.

This recipe made enough for me to one pint and filled two-quart jars.