Ensalada De Noche Buena (christmas Eve Salad)

It is a morbid and depressing fact that when it comes to adultery, there are too many casualties among pastors. Ministers are just as vulnerable as others. No area, no country, no denomination is immune. The damage done in each case is irreparable: the breakdown, as far as ministry is concerned, final. This is a distasteful subject, but we cannot shirk it. The matter demands faithful treatment. Let him who thinks that he stands take heed lest he fall.

Erroll Hulse

CATEGORY	CUISINE	TAG	YIELD
Grains	Mexican	Mexico, Salads	6	Servings

INGREDIENTS

1		Fresh pineapple or 1 20-oz
		can pineapple chunks
2		Oranges
2		Bananas
1		Apple
3		Beets, cooked peeled and
		sliced or 1 16-oz can
		sliced beets
		Drained
1		Jicama, peeled and sliced
		optional
1		Stick sugar cane, peeled and
		chopped optional
		Lettuce
1/2	c	Peanuts

INSTRUCTIONS

Pomegranate seeds Mayonnaise or salad dressing Milk  Remove crown of
fresh pineapple.  Peel pineapple and remove eyes;  quarter and remove
core.  Cut pineapple into chunks. (Or drain canned  pineapple.)  Peel
oranges; section over a bowl to catch juice.  Peel and slice  bananas.
Core and slice apple.  Toss apple and banana with orange  sections and
orange juice.  Drain fruits; arrange with pineapple chunks, sliced
beets, jicama and  sugar cane on large lettuce lined platter.  Sprinkle
with peanuts and  pomegranante seeds.  Thin mayonnaise or salad
dressing with a little  milk to make drizzling consistency. Pass with
salad.  Makes 6 to 8  servings.  Comments:  Marge left out beets, and
added kiwi.  Good served with  Miss Daisy's poppy seed dressing.
Source:  Better Homes and Gardens Mexican Cookbook 1977  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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