Macaroni Salad

You know how you have a favourite recipe that you have relied on forever and then one day your figure "let's try this one, it looks good", and you now have a new favourite?

Well this is what happened when I tried this recipe from the Better Homes and Gardens Recipe Book.  I have owned this book for years, but always passed this version of macaroni salad.

This is creamy and rich tasting, and the chunks of cheese with the peas and eggs makes you think you could eat this for dinner all by itself.  It makes a great side dish in the summer or for any pot luck dinner.

Ingredients
1 cup elbow macaroni
3/4 cup cheddar cheese, cubed
1/2 cup thinly sliced celery
1/2 cup frozen peas
2 tablespoons thinly sliced green onion
1/2 cup mayonnaise
1/4 cup sweet relish
2 tablespoons milk
dash ground pepper
1/4 teaspoon salt
2 hard boiled eggs, peeled and coarsely chopped

Directions
Cook pasta according to package directions.  To save time, and pots, I also throw in the eggs to boil them at the same time.  Rinse pasta with cold water and drain.

In a large mixing bowl, combine pasta, cheese, celery, peas and green onion.

Add the mayonnaise, relish, milk, salt and pepper and stir.  Add the chopped eggs and combine.

Cover and chill at least four hours before serving.

If you find it too dry just add a little milk.

Classic Almond Biscotti

I have tried a couple of different versions and this is the recipe I like the best.  It is from canadianliving.com
At first I made my slices too big and the biscotti were not crisp enough, so be careful.  They are easier  to make than you think, so give these a try.  Great with red wine or coffee.

Ingredients

1 3/4 cups flour
2 teaspoons baking powder
3/4 cup whole unblanched almonds
2 eggs
3/4 cup sugar
1/3 cup melted butter
2 teaspoons vanilla
1/2 teaspoon almond extract
1 1/2 teaspoons grated orange rind
1 egg white, lightly beaten

Directions

In a large bowl, combine flour, baking powder and almonds.

In a separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind, stir into flour mixture until soft sticky dough forms.  Transfer to a lightly floured surface, form into a smooth ball.

Divide dough in half, roll each int 12 inch long logs that are slightly flattened.  Transfer to a baking sheet covered with parchment paper.

Brush the logs with the egg white, bake at 350 degrees for 20 minutes.

Remove from oven and let cool on pan on rack for 5 minutes.  Transfer each log to a cutting board, and cut diagonally int 3/4 inch thick slices.

Stand cookies upright on baking sheet, bake for 20-25 minutes longer or until golden.  Transfer to rack and let cool.

Biscotti can be stored in an airtight container for up to 2 weeks.