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CATEGORY CUISINE TAG YIELD
Meats Brazilian Salads 1 Servings

INGREDIENTS

2 Chicken breasts, skinned
3 c Chicken stock, up to 4
2 Carrots
1 Celery rib, up to 2
1/4 lb Raisins
1 Corn kernels
1/4 lb Cooked green peas
1 c Mayonnaise
1/4 c Chicken stock
2 c Straw potatoes

INSTRUCTIONS

Cook chicken in stock. Chill Drain chicken, saving 1/4 cup stock Shred
chicken Shred carrots Dice celery Stir together the saved stock and
mayo to make the dressing Combine all the salad ingrdients but
potatoes Add dressing to the salad and stir to combine Just before
serving , sprinkle salad with the straw potatoes ~ - - - - - - - - -  ~
- - - - - - - Miriam Podcameni Posvolsky Rio de Janeiro, Brazil -  To
unsubscribe from this list, please visit  <http://lists.sierra.com/>.
If you are without web access, send the  following message to
<majordomo@lists.sierra.com>:  unsubscribe mc-recipe end - Posted to
MC-Recipe Digest V1 #844 by  Leon & Miriam Posvolsky
<miriamp@pobox.com> on Oct 14, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2258
Calories From Fat: 903
Total Fat: 101.5g
Cholesterol: 376.9mg
Sodium: 3287.4mg
Potassium: 3261.3mg
Carbohydrates: 204.4g
Fiber: 13.8g
Sugar: 107.8g
Protein: 139.4g


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