Indoor Holiday Picnic:  CHILLED CRABMEAT NOODLE SALAD WITH SLICED CRABMEAT STICKS – ROTINI PASTA – CHOPPED ORANGE BELL PEPPER – SLICED ZUCCHINI – CHOPPED EGG OMELET – SWEET PICKLE RELISH – CHOPPED GREEN ONION MIXED WITH MAYONNAISE AND TOPPED WITH A SPRINKLE OF PAPRIKA

For 4:

–crabmeat sticks (“artificial,” actually cod with seasoning, 1 whole package)

–rotini pasta (1 cup, dry, packaged)

–orange bell pepper (one-quarter of medium pepper, chopped fine)

–zucchini (one-half, medium, chopped one-half inch)

–eggs (2)

–sweet pickle relish (1 tablespoon)

–green onion (2 stalks, chopped, fresh)

–mayonnaise (2 tablespoons)

–paprika (sprinkling, bottled)

–salt and pepper

1 – Place the pasta in a covered baking dish with water to cover.  Salt to taste.  Microwave on high for 6 minutes; then microwave on 50 percent power for 9 minutes.  Drain when finished.

2 – Place chopped crabmeat sticks (one-half inch size), chopped orange bell pepper, chopped zucchini, sweet pickle relish, and green onion in a large mixing bowl.  Season with salt and pepper.  Set aside.

3 – Place 2 eggs in a small covered baking dish.  Add 1 teaspoon milk and a few drops of olive oil.  Salt and pepper to taste.  Beat the eggs briskly.  Microwave on high for 1 minute and 15 seconds.  When finished, chop the egg with a knife and fork, and then add the egg to the mixing bowl.

4 – Place 2 tablespoons of mayonnaise in the pasta salad.  Gently fold the mayonnaise with the vegetables and pasta.  Finish with a sprinkling of paprika on top.

5 – Chill for 2 hours before serving.

6 – Serve the salad chilled, with a side vegetable, perhaps broccoli.

–inspired by C. Mabry, chef.

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