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.

CHILLED & MARINATED SHRIMP SALAD WITH CELERY – GREEN ONIONS – SWEET PICKLE RELISH – CAPERS – ITALIAN SALAD DRESSING

For 2:

–shrimp (ready cooked, thawed from frozen, tail-off, shelled, deveined; about 25 or 30 medium)

–celery (2 stalks, chopped)

–green onions (3 stalks, finely chopped)

–sweet pickle relish (1 tablespoon, bottled)

–capers (1 tablespoon, bottled)

–Italian salad dressing (3 tablespoons, more to taste, bottled; I used Olive Garden Signature)

–salt (to taste)

1 – Place shrimp, celery, green onions, sweet pickle relish, capers, and Italian salad dressing in a small mixing bowl.  Fold all together gently.  Refrigerator for at least 2 hours before serving.

2 – Serve the salad chilled.

–adapted from the Trinity Cookbook (Church of the Holy Trinity, Vicksburg, Mississippi).

COLD SHRIMP ON ICE WITH HOMEMADE SPICY TARTAR SAUCE WITH MAYO – SRIRACHA – DIJON – SWEET PICKLE RELISH – GREEN ONION – LEMON JUICE

For 2:

–shrimp (small, 30 to 40, tail-off, deveined, shelled, thawed from frozen)

–mayonnaise (3 tablespoons)

–sriracha sauce (1 teaspoon; 1 tablespoon if very spicy is desired)

–Dijon mustard (1 tablespoon)

–sweet pickle relish (1 tablespoon)

–green onions (2 stalks, chopped)

–lemon juice (2 squirts)

1 – Place mayonnaise, sriracha auce, Dijon mustard, sweet pickle relish, chopped green onions, and lemon juice in a small mixing bowl.  Stir well.

2 – After thawing the shrimp, rinse well, and then microwave with one-quarter cup of water for 2 minutes.  Run tap water over the shrimp.  Then place ice cubes in bowls.  Divide the shrimp evenly between the bowls.

3 – Serve the shrimp cold, with spicy tartar sauce on the side.

–recipes original.

SALMON & EGG SALAD WITH ONION – SWEET PICKLE RELISH – GOLDEN RAISINS – DIJON – MAYO

–salmon (size of 3 decks of cards, one-half pound)

–eggs (3)

–milk (dairy or almond, not soy)

–onion (one-fourth, large)

–sweet pickle relish

–golden raisins

–Dijon mustard

–mayonnaise

–salt and pepper

–olive oil

1 – Place the salmon in a covered baking dish with a little water.  Season with salt, pepper, and olive oil.  Microwave on high for 4 and one-half minutes.  When finished, flake with a fork, discarding the skin.  Place in a mixing bowl.

2 – Chop one-fourth large onion, and place in the mixing bowl with the salmon.

3 – Break 3 eggs into a covered baking dish.  Add 1 tablespoon of dairy or almond milk (not soy).  Season with salt and pepper.  Beat the eggs with a fork.  Microwave on high for 3 and one-half minutes.  When finished, use a knife and fork to cut apart the egg omelet into small bits.  Then place the eggs in the mixing bowl with the salmon.

4 – Measure one-fourth cup of golden raisins, and then add to the mixing bowl.

5 – Place 2 tablespoons of mayonnaise, 1 tablespoon of Dijon mustard, and 2 tablespoons of sweet pickle relish in a small mixing bowl.  Stir well.  Pour into the bowl with the salmon.  Fold all ingredients together.

6 – Serve the salmon – egg salad warm or chilled.

–salmon – egg salad adapted from allrecipes.com web site.

SPICY OVEN FRIED CATFISH ROLLED IN GARLIC – BUTTER CRUSHED CROUTONS / HOMEMADE TARTAR SAUCE WITH SWEET PICKLE RELISH – MINCED ONION – LEMON JUICE

–catfish (1 fillet, large)

–cayenne pepper

–garlic – butter croutons (crushed, one-half cup after crushing)

–salt and pepper

–olive oil

–mayonnaise

–lemon juice

–sweet pickle relish (bottled)

–minced onion (one-fourth onion, chopped fine)

1 – Place a generous amount of garlic – butter croutons in a plastic bag.  With the back of an ice cream spoon, crush the croutons.  In a separate plastic bag, place the catfish.  Season with salt, pepper, cayenne pepper, and olive oil.  Then pour the crushed croutons into the bag with the catfish.  Shake well.

2 – Microwave the catfish in a covered baking dish with a very small amount of water for 4 minutes, longer if an especially large fish.

3 – Place one-third cup of mayonnaise in a mixing bowl.  Add 2 tablespoons of sweet pickle relish and one-fourth onion, minced.  Spirt with lemon juice.  Season with salt and pepper.  Stir well.  Refrigerate until time for dinner.

4 – Serve the catfish hot, with the homemade tartar sauce.  I also served baby lima beans and baby Dutch potatoes (recipes, use the search box on this blog)

–recipes original.

OVEN FRIED CHICKEN WITH CATSUP – DEJON – ONION – PICKLES ON CIABATTA BUN / BARBECUED BEANS WITH MAPLE SYRUP / BUTTERED CORN

Note:  This was intended to be an indoor picnic.

 

–4 chicken tenderloins or breast strips

–plain breadcrumbs

–catsup

–Dejon mustard

–sweet pickle relish

–onion (one and one-half, divided, chopped)

–salt and pepper

–olive oil

–ciabatta buns (whole wheat, 2)

–great Northern beans (dried, soak overnight, 1 cup)

–maple syrup

–Bac’n pieces

–corn (one-half package, frozen)

–Promise Activ margarine (heart-healthy)

 

 

1 – Place 1 cup of soaked beans in a slow cooker.  Add 3 cups of water and one-half cup of maple syrup.  Chop 1 onion, and add to the cooker.  Season with salt, pepper, 1 tablespoon of Dejon, one-fourth cup of catsup, and olive oil.  Cook all day long, at least 8 hours (the longer, the better).

2 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour one-third cup of plain breadcrumbs in the bag.  Shake well.  Place in a covered baking dish with a little water.  Set aside.

3 – Place the corn in a covered baking dish with a little water.  Season with salt, pepper, and margarine.  Microwave on high for 3 minutes.

4 – Place bowls of catsup, Dejon mustard, chopped onion, and sweet pickle relish on the buffet.  Microwave the chicken for 5 minutes. 

5 – Microwave the 2 ciabatta buns for 50 seconds.

6 – Allow your dinner guest to make his/her own sandwich with chicken and the condiments on a ciabatta bun.  Serve the beans and corn as sides.

–recipes for beans adapted from food.com web site; other recipes original.