Recipe: Jam Pork Fry

Today I confused my sweetheart.  He had this thought I was going to make honey garlic pork and here I was adding stuff to pork in a pan and not making a marinade.   I told him I wasn't making that but was replicating a meal I used to make when I wasn't hungry but needed to eat something.

This is what I did.  MIND... no real measurements happened here as I was just tossing stuff in.   I'll give approximates where I can.

Friday Fun: Math in the Kitchen with free printable

One of the most enjoyable ways I know of to do math is using food.   

When my lad was young we used skittles and m&m's to count and subtract.  We broke hallowe'en candy down into groups and numbers, seeing how it all went together and what not.   We've done gummy bear math, lego math, and math blocks.  Lots of fun in many different ways.  

As he gets older I find it harder to make math fun, but I've also discovered my lad finds new food FUN NOW!!   Gack!   Can you imagine it?   This super picky boy likes experimenting with food now!  

Review: Everyday Homemaking with Everyday Cooking

Want to try a new cookbook?   Well, Everyday Homemaking provided me with a collection of tried-and-true recipes in their book Everyday Cooking.  Included in this cookbook are numerous hints to make your cooking journey simpler, while emphasizing whole foods.  

Recipe: Gooseberry Jelly

Guess what I made today!  GOOSEBERRY JELLY!!!

I've made gooseberry jam off and on for years...it's GREAT in a stir fry or stuffed into chicken or with lamb.  But now I have a lad (and a hubby) who aren't keen on seeds (ergo their dislike of raspberries). 

The boys LOVE it, so I thought I'd share it with you.  Rather easy to make overall.

Review: The Benevolent Bee

You know what?  I happen to like bees.  I admittedly wasn't fond of them as a child when one stun me on the eye (landed on my face so I grabbed at it)  BIG mistake.  So it took me a while to get back that, but once I realized how neat they were, I developed a fondness for them.  Stephanie Bruneau brings us the Benevolent Bee, a  book crafted to show us the bee and how she works, AND how we can benefit from all she provides.   

I have to admit, this is a rather neat book.  It talks briefly about the lifecycle and work of the honeybee, but devotes itself to the benefits of honeybees.

Ms Bruneau first teaches the science behind each of the benefits of the honeybee.  She works her way through propolis, pollen, honey, royal jelly, venom and beeswax.   Did you know that in it's final state honey can last forever without spoiling? 

She follows this up with recipes, crafts or projects one can do.  You can learn to make elderberry syrup, honey fire tonic, royal jelly fudge, stinging nettle tea with honey, turn honeycomb into beeswax or make a floating acorn cap candle.  So many different recipes and ideas to explore.

She even included stories of people using bee venom.  I'd heard about using bee venom before but never really looked into it. It's been used in China for more than 2000 years. You can also use bee venom to reduce allergic reactions! 

All in all it's a very helpful book.   For the budding apiarist this book would be helpful in explaining the benefits of bee keeping.  For the person just wanting to know more about the benefits of bees, this book provides it all!  It's a wonderfully helpful book indeed.  :)
About the Author:  Stephanie Bruneau is a beekeeper, herbalist, and artist. She runs The Benevolent Bee, a small business selling honey, beeswax candles, herbal body care products, and other handcrafted and hive-derived items. At the Benevolent Bee "Teaching Apiary" Stephanie observes, learns, and teaches about bees and bee behavior to students of all ages.

The Benevolent Bee: Capture the bounty of the Hive through Science, History, Home Remedies and Craft.
Stephanie Bruneau
Quarry Books
160 books
Oversized trade paperback

Reviewed for: Quarto Group

Where can you find The Benevolent Bee?

Amazon.ca: The Benevolent Bee: Capture the Bounty of the Hive through Science, History, Home Remedies and Craft - Includes recipes and techniques for honey, beeswax, propolis, royal jelly, pollen, and bee venom

Amazon.com: The Benevolent Bee: Capture the bounty of the hive through science, history, home remedies and craft. 

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Recipe: Beef Stew with Bread

Yesterday I decided to try out a bread in a box recipe and needed something to go with it.  I thought stew would be good thing to go with it and was right.
 
The fellows helped me put it together since I'd just gotten home from a walk and my feet were sore so I didn't want to stand too long.  Wasn't that lovely of them?

How to toss it together.

First off .. make the bread.  I used a box from Sunset Gourmet called "Cheesy Garlic Beer Bread Mix".  I made it using a strong ale that hubby said was getting a touch old.   This bread needs to sit for half hour before using.  It's great for dips, soups and stews.

In the store, show the lad how to price out the cheaper cuts of beef since we'll be making stew we don't need fancy meat.   Let him pick out the right package and tell him GOOD JOB.

At home, ask hubby to cut up the beef into small pieces as you dice up 1 1/2 onions and three stalks of celery.  Dump it all in the stew pot.

Liberally add some salt and pepper.  Brown in a little touch of oil.

Get the lad to wash up some potatoes for dad to dice (I think he did three large), and then set him to shelling the garden fresh peas.

Meanwhile dig out the carrots from the fridge and dice them up.. ended up with about four large carrots.   

When Dad is done with the taters watch in amazement as he tosses in tons of different seasonings and then bumble around saying.. don't we have a thickener of some sort I can throw in here?

Suggest three bay leaves to add to the pot as you dig through your stash of seasoning packages and find some dry chicken gravy mix to toss in.  Explaining to the lad that adding gravy will make it a stew instead of soup as stews are thick with less liquid.

Throw in a box of chicken bouillon/stock (the liquid stuff Campbells makes).. though if my rabbit stock had been thawed out I would have used that instead.  :)

When it's all in the pot look and say "oh, need a bit more celery" so do up two more stalks.

Discover a couple of tomatoes going soft so turn them into mush before adding to pot (saucing them before adding to the pot means a boy child not turned off by cooked tomato).   Dice up one orange bell pepper as well.

Let stew for two hours.

In end come up with a stuff slightly on the spicy side (oops.. forgot the sundried tomato mix has some chilis in it hun).   But realize the bread counteracts the spicyness quite nicely...so doing what I intended was an excellent choice with this stew.   The lad exclaims "Mom!   We need to make this again, it was good!!!"  

One of the things I love about stew is it comes out differently every single time, and when hubby and son help, makes it even better.  :)

All told we put in
1 package of stir fry beef strips
four large carrots
1.5 onions
3 bay leaves
5 stalks celery
About a cup of green peas
3 large potatoes
a variety of seasonings : salt, pepper, sundried tomato, basil, oregano, garlic and more.
one box liquid bouillon/chicken stock
package of dry chicken gravy
about a tablespoon of corn starch
two tomatoes
touch of oil for browning

If you make it, tell me what seasonings you would use.  :)

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Recipe: Lemon Loaf

A couple weeks back I had a yard sale, and as always, I cooked a few things just to see if I could sell them.  Some years this goes well and others years just kinda so-so, therefore I always make food that we like in our household.

I made Rhubarb pudding cake (which I love), Rhubarb Cake, and Lemon Loaf.  

I have to admit, I am not very familiar with lemon loaf.. I made it once before YEARS ago for work luncheon I think.   I used this this recipe and modified slightly based on comments.  

Ingredients:

• ¹⁄₂ cup butter
• 1 cup sugar
• 2 eggs
• ¹⁄₂ cup milk
• 1/2 tsp lemon extract 
• 1/2 tsp vanilla extract
• 1 ¹⁄₂ cups all-purpose flour
• 1 teaspoon baking powder
• ¹⁄₂ teaspoon salt
• 1 lemon, rind of

Glaze

• 1 lemon, juice of
• ¹⁄₄ cup sugar
• 1/2 tsp lemon extract

Directions:

1. In a large bowl, cream butter and sugar.
2. Add eggs, one at a time, beating until creamy.
3. Blend in milk and 1/2 tsp lemon extract
4. In another bowl, mix together flour, baking powder, salt and lemon rind.
5. Pour into batter.
6. Stir to moisten.
7. Scrape into greased 9 x 5 inch loaf pan.   DO NOT FORGET THIS STEP.  Just saying.
8. Bake in 350f degree oven for 55 to 60 minutes.
9. Cool in pan for 5 minutes.
10. Remove to rack and while still hot, with a toothpick poke holes all over the top of the loaf, and spoon glaze evenly over.
11. Cool.

What did we think?
Oops... forgot to grease the bottom on the one I held back.  Should have. :)  BUT the recipe tastes good, the lads had fun helping me to finish it off. 

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Recipe: Beef Stroganoff

It was my turn to cook, and as I had found a roast on sale, I decided to make a recipe I had made in a long time (taking my lad's not doing cooked mushroom thing into account).  I loosely based it off this recipe off All-recipes.com.  

Ingredients and Directions: 

Put about a pound of cooked beef cut into strips or small pieces into a fry pan.  Add one largish onion, diced.  along with a wee bit of beef juices (from your leftover roast) to cook the onion in a bit.  

Add some spices... I did a red pepper mix with some black pepper and garlic.   Let that cook for a wee bit then add a can of cream of mushroom soup.   Let simmer on low for a while.  

You need to cook the egg noodles, about 8 oz.

When egg noodles are almost done, toss some peas into the water with them.  AND put 1 1/4 cup of greek yogurt (if you like a bit of tang) or the same amount of sour cream into your fry pan.  Let simmer til heated through (turn up heat a bit if necessary but not much and if you do stir it while it heats).   Drain noodles/peas.   Add to the fry pan and heat through.

Serve immediately.

Reactions:
Dad: Tastes good hun
Son: I like the noodles and sauce mom, not sure about the meat.  YEAH!!!  No mushrooms!
Me: Thought it tasted well, and I'd been in the mood for stroganoff for a while so it met that need.

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Recipe: Rhubarb Muffins

I was out dumping some stuff out in the composter this morning and spotted the rhubarb patch I have back there, and thought huh.. why do I wait for it to grow tall?   I could cut some off now and use it.  So I cut off a bit (not too much as the plant is still growing) and managed to get two cups worth.  Enough for a recipe at least!   Then I went searching for one.

Rhubarb Muffins is what I came up with.

Ingredients:
3 cups all-purpose flour
1 1/2 cups packed brown sugar
1 tsp. baking soda
1 tsp. salt
2 eggs
1 cup buttermilk or 1 cup milk including 1 tbsp. vinegar or lemon juice
2/3 cup vegetable oil
2 tsp. vanilla extract
2 cups chopped fresh or *frozen rhubarb

FOR THE TOPPING
1/4 cup packed brown sugar
1/2 tsp. ground cinnamon

Directions:

In a large bowl, whisk together the flour, brown sugar, baking soda and the salt.
In another, smaller bowl, beat together the eggs, buttermilk (or the substitute), oil and the vanilla extract.
Gently stir the egg mixture into the flour mixture, just until combined. Do not over-mix.
Gently fold in the chopped rhubarb and the chopped nuts.
Fill greased or paper-lined muffin cups about three quarters full.
Made 18 muffins for me. 
Sprinkle the tops with the topping mixture.
Bake at 375 ° for about 18 - 20 minutes, or until a toothpick inserted in the center comes out clean.  NOTE: doesn't need 18 minutes... 15 would probably suffice in my oven.

Other recipes with Rhubarb
Recipes with Rhubarb
Rhubarb Apple Crisp.
Rhubarb Pudding Cake.
Rhubarb Bread.
Rhubarb Cake.

The Original recipe used nuts in it, but none of us are keen on nuts in our muffins.

Results: 
STOP EATING THEM!!!!   I WANT SOME TOO.  THEY ARE NOT JUST FOR YOU GUYS TO EAT!!!    Needless to say, the fellows are rather keen on them.  I have a few left for tomorrow breakfast, but not as many as planned.  :)
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Recipe: Easy Meatloaf

Tonight hubby made supper, he was all.. hmm.. I don't know what to make so I suggested meatloaf and he agreed it was a great idea. :) He found this recipe and modified as per some of the suggestions in the comments. 



Ingredients

900 grams (almost two pounds) ground beef
2 egg
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
1.5 tbsp of worchestershire sauce
1 onion, chopped
3 tsp Minced garlic 

2 tablespoons brown sugar
A good squirt of ketchup and yellow mustard

Sprinkle of Parmesan Cheese on top

Directions
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, combine the beef, egg, milk, worchestershire sauce and bread crumbs. Season with salt and pepper to taste.   Fry up the onion and garlic together, add to the meat mixture.
Place in a lightly greased 5x9 inch loaf pan.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F (175 degrees C) for 1 hour.

Results:
Everyone loved it and said "Dad should make this again".  :)
We served with mashed potatoes and peas. 

This post may contain affiliate links - using affiliate links from A Net in Time helps fuel this blog and our homeschool - thank you! ©2006-2017 A Net In Time. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. A Net In Time/

Recipe: Cherry Jello Cheesecake

Hubby made this delightful dessert for supper tonight.  I'm not a big cheesecake person, but for some reason I like it when he makes it like this. Go figure.  :)   Anyways, give it a whirl, I'm sure you'll like it too!

Ingredients and Instructions:

One package sugar free jello
1 boiling cup water.
Dissolve the jello in the water.
Cut in one package cream cheese, just keep smoothing it out until it a creamy mixture.  Do not whip with beaters as you don't want a bunch of air bubbles in it.
Place in a graham cracker pie crust.
Chill

Optional:
Before serving cover with pie filling (we used cherry, about 1/2 a can)..


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Recipe: Banana Apricot Muffins

This is a recipe of my own creation!  Imagine that!   I looked at a few recipes for bananas and apricots and too many had ingredients I didn't have in the house.   So I decided to try my own hand at it and to my delight they turned out well. :)

Ingredients
2 eggs, beaten
2 ripe bananas, mashed 
1/2 cup apricots, cut into small pieces
1/4 cup oil

2 cups flour
1 tsp salt
3/4 cup white sugar
1 tsp baking soda

Directions
1. Mix first four ingredients together in a separate bowl.
2. Mix last four ingredients together in a separate bowl.
3. Make a well in the dry ingredients, then add the wet ingredients, stir until decently combined but not completely.
4. Makes 12 muffins cooked in a 350 oven for 20 to 25 minutes. 

Our Thoughts: 
 Mine - YAY!!   They turned out!
Justin - They're good mom!
Hubby - Good muffins, good job hun.

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Recipe: Rice Cheese balls or Arancini

 So the other day I had cooked up a bunch of rice cause I wanted to make some rice pudding.  I over estimated how much I would need (what can I say... I can do the math but my cold-fogged head messed up).  Anyways, I had a whack of rice and wanted to lessen the amount of leftovers.  (ever been there??).

I found Five Easy Recipes that use leftover rice and made what I call rice cheese balls, but what they call Arancini.

Ingredients:

• 2 cups cooked white rice, cooled
• ½ cup grated Parmesan
• 1 egg
• 8 small cubes fresh mozzarella - if using store bought mozzarella let it sit out for a bit to get warm and soft.
• 2 eggs
• 1 cup Italian-style breadcrumbs
• Oil, for frying
• 1 cup marinara sauce (didn't use)

Directions:
1. Place a large pot over medium heat, adding enough vegetable oil to rise 4 inches in the pot.
2. Combine the rice, Parmesan, and 1 egg in a medium bowl. Use your hands to thoroughly combine the mixture. 
3. Whisk together the remaining 2 eggs in a small bowl.
4. Measure the breadcrumbs into a small bowl.  I did not need the 1 cup, could probably get away with 1/2 cup.
5. Take a small portion of the mixture, forming a ball around a cube of mozzarella. 
6. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.  NOTE: to do this I placed each round on a spoon and then spooned the egg over top of it, turning as necessary.  DO NOT dip them.. they will completely fall apart on you.  Then roll them in breadcrumbs.
7. Once the oil reaches 375 degrees Fahrenheit, add 2 or 3 of the breaded arancini to the pot, frying them until golden brown and cooked throughout.
8. Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel-lined plate. Immediately salt the arancini. Repeat the frying process with the remaining arancini.  I did not salt them but I dislike excess salt, hubby found it unnecessary, your tastes may vary.

If you want, dip them in the marinara sauce.
If you are like hubby - seafood sauce is really great with them, or ketchup, or dijon mustard.  Threaten to scarf down all nine balls lovely wife made.  :)
If you are like the lad and mom - no sauce necessary..just eat up and enjoy and look for seconds.  :)

They are best served warm.

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Recipe: Sweet Rolls

 I had never made sweet rolls before so I thought I'd give it a whirl.  I chose this recipe as it looked quite doable in the course of one day and some looked too complicated for a first go round.    It made far more than I thought it would.  Next time I will need to make them in a 9 x 13 pan.  (instead of three small round pans).

Ingredients:

1/2 cup milk
1/2 cup  sugar
1 1/2 tsp salt (can get away with less)
1/4 cup butter, melted
1/2 c warm water
2 pkg dry yeast
2 large eggs, beaten
2 cups flour (first amount)
up to 2 1/2 cup flour
additional melted butter for brushing on tops of baked rolls.

Directions:

1. Scald milk (bring just to a boil and remove from heat immediately.(1 minute in microwave works too) Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm.  
2. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth.
3. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.
4. Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes.
5. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter.
6. Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.
7. Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls.
8. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)
9. Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking.
10. When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.

 NOTE: if you make a ring...cook it for less time they came out a bit dark being in as long as the rest of the rolls. 

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Recipe: Scalloped Potatoes

My second time ever making scalloped potatoes.   I made some long past when we were first married, but our eating habits changed and I just haven't made them again. 

Ingredients

• 3 pounds potatoes, thinly sliced
• salt and pepper to taste
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced
• 1 quart whole milk, or as needed (I used about 3.5 cups)

Recipe: Braided Easter Bread!!!

CHECK IT OUT!!!   Man, this was HARD to do.  I've never braided bread before so this was totally a new thing to try.  I figured since I was getting confident making bread that bumping my skills up a level might not be a bad thing to try and braided breads always look rather cool.

You can find the original recipe here: Braided Easter Bread.

Ingredients:

6 cup all-purpose flour
2 tsp baking powder
1 Tbsp sugar
½ cup warm water
2 Tbsp yeast
1 cup milk
¾ cup honey
1 Tbsp salt
2 Tbsp butter
zest of 1 orange
5 eggs

2 egg yolks
2 Tbsp water
1 Tbsp honey

Directions

1. Mix 1 tbs sugar with ½ cup warm water and sprinkle in the yeast. Let sit until frothy, about 10 minutes. Combine the 1 cup milk, ¾ cup honey, 2 tbs butter, 1 tbs salt & orange zest in a sauce pot, bring to a simmer and them remove from heat.
2. In a large mixing bowl, whisk the 5 eggs and then add the yeast mixture followed by the milk mixture. In a separate bowl, mix the baking powder into the flour. Incorporate the flour into the wet ingredients one cup at a time until the mix forms a large wet dough. Place the dough in a large bowl that has been greased with vegetable oil, cover with plastic wrap and leave to prove in a warm place for 2 hours.
3. After the dough has proved, turn it out on a floured work surface and knead the dough for 10 minutes, until the dough is elastic. If the dough is too sticky, fold in a little more flour.
4. Divide the dough into three equal pieces and roll each piece into a long thread. Lay the three threads out about 2 inches apart on a greased baking tray. Pinch the three threads together on one end and then braid them together, folding each thread over the other, alternating as you go. When you reach the end, pinch the three threads together. Brush the dough with vegetable oil, cover with plastic wrap and let rest for 15 minutes. Set the oven to 375F.
5. Combine 2 egg yolks with 2 tbs water and 1 tbs honey and brush the bread with the egg wash. Let sit for 5 minutes and then brush a second time.
6. Bake the bread in the oven at 375F until golden brown, for about 30 minutes.

My Struggles:

I couldn't figure out how to roll the dough.  I think I had too much flour on it. But I couldn't get it roll worth a diddle, as I ended up squeezing the dough into a long tube mostly.  There must be some trick to rolling dough... thoughts???

It also turned out way too long for the pan I have which is why I turned it into a circle. 

 

What did we think?

Well.. I'll have to update this recipe later. We haven't tried it yet as I made it for Good Friday.  :) 

Though hubby's response when he saw it was "wow.... looks good hun, smells good too!", then "did you hide anything in it?" Silly fellow. :)

This post may contain affiliate links - using affiliate links from A Net in Time helps fuel this blog and our homeschool - thank you! ©2006-2017 A Net In Time. All rights reserved. All text, photographs, artwork, and other content may not be reproduced or transmitted in any form without the written consent of the author. A Net In Time/

Recipe: Italian Bread

So either I missed something in this recipe or I did something COMPLETELY wrong, but this didn't make the two loaves it said that it would, but rather made 12 small ones.   I will only be writing down the steps that I did as  I got rather confused by the end.  :)

Ingredients

1.5 cups all-purpose flour
1 tablespoon sugar
2 teaspoons salt
5 teaspoons active dry yeast (2 packages )
1 tablespoon butter or 1 tablespoon margarine, softened
3/4 cup All purpose flour
1 ³⁄₄ cups very warm water (120 -130 F)
3-4 cups all purpose flour
cornmeal
peanut oil or light olive oil
 1 egg
1 tbsp cold water

Recipe: Honey Lemon Rabbit Pasta

 I thought to try something new.   Note that rabbit can be exchanged for chicken very easily in this recipe eh?  

Ingredients:
 1.5 lbs of rabbit, boneless, cut into bite-sized pieces.
1 tbsp olive oil
Lemon Pepper Seasoning

1/2 cup honey
1/4 cup lemon juice
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme (or two or three fresh sprigs) 
1 tbsp apple cider vinegar
1 tbsp lemon pepper seasoning

8 oz angel hair pasta

Directions:

1. Get pot boiling for pasta
2. In a large measuring cup mix together honey, lemon juice, 2 tbsp olive oil, salt, pepper, thyme, apple cider vinegar and lemon pepper seasoning.   Mix well and let set.
3. Season rabbit with lemon pepper seasoning, be generous.  Cook rabbit in a large skillet with the 1 tbsp olive oil until 90% done.
4. Add the mixture that you set aside.   Let heat through while the angel hair pasta is cooking.  
5. Once the pasta is cooked through (about five minutes to cook through) add it to the cooking rabbit and mix well.  
6. This meal is best served warm but I will suggest that you let it sit covered for 5 minutes before serving, giving the sauce time to flavour the pasta well.

Verdict:
Me: I LOVE THIS DISH.. so glad I took a chance with it.  :)
Hubby: I wish I were feeling better...the bit I tasted was good but I can't eat more.
The Lad: One moderate serving followed by a much larger serving.  "I like this mom, can you make it again please?  It was really good!"


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Recipe: Tuna Noodle Salad

Hubby suggested I make a plain tuna salad, so I went looking for a simple one and I found Amelia's.  I made some modifications due to dislikes that we have. 

Here is Amelia's Recipe.  

Ingredients

• 1 (12 ounce) package elbow macaroni
• 1 (5 ounce) can tuna, drained
• 2 stalks celery, chopped
• 2 tablespoons chopped sweet onion
• 1 (10 ounce) can baby peas, drained
• 1 cup mayonnaise
• 2 tablespoons sweet pickle relish
• salt and pepper to taste
• 3 hard-cooked eggs, quartered
• 1 pinch paprika, for garnish 

Modification: I did not use the eggs or the paprika. Used miracle whip instead of  mayo.  Didn't have any sweet onion so used regular onion chopped very finely.  Used Penne as that's what I had on hand.

Directions

1. Bring a large pot of lightly salted water to a boil. Add the macaroni, and cook until tender, about 8 minutes. Drain and rinse under cold running water.
2. In a large bowl, stir together the macaroni, tuna, celery, onion and peas. Mix in the mayonnaise, relish, salt and pepper. Garnish with egg wedges and a sprinkle of paprika. Cover and chill for at least 1 hour before serving.

Notes: 
 Hubby said "I like it.  It's a good salad hun."
 Me: I like it.
 Son... has yet to be convinced that trying it would be okay.