Name: Salpicao Salad
Ingredients: 2 md Onions; 2 tb Extra-virgin olive oil; 3 Whole chicken breasts; 3 Garlic cloves; minced; Coarse salt; Freshly-ground black pepper; 1 tb Sweet paprika; 1/3 c Chopped parsley; 3 Scallions; white, light-green parts only, chopped; 1 lb Green beans; trimmed; 2 lb Carrots; 5 lb White potatoes; Vegetable oil for frying; 1/2 c Mayonnaise

This depression comes over me whenever the Lord is preparing a larger blessing for my ministry; the cloud is black before it breaks, and overshadows before it yields its deluge of mercy. Depression has now become to me as a prophet in rough clothing, a John the Baptist, heralding the nearer coming of my Lord's richer benison. So have far better men found it. The scouring of the vessel has fitted it for the Master's use. Immersion in suffering has preceded the baptism of the Holy Ghost. Fasting gives an appetite for the banquet. The Lord is revealed in the backside of the desert, while his servant keepeth the sheep and waits in solitary awe. The wilderness is the way to Canaan. The low valley leads to the towering mountain. Defeat prepares for victory.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Vegetables			6	servings

INGREDIENTS

2	md	Onions
2	tb	Extra-virgin olive oil
3		Whole chicken breasts
3		Garlic cloves; minced
		Coarse salt
		Freshly-ground black pepper
1	tb	Sweet paprika
1/3	c	Chopped parsley
3		Scallions; white, light-green parts only, chopped
1	lb	Green beans; trimmed
2	lb	Carrots
5	lb	White potatoes
		Vegetable oil for frying
1/2	c	Mayonnaise

INSTRUCTIONS

Peel and mince one onion, and set aside. In a large, heavy pot, heat olive
oil over medium heat. Add chicken breasts; brown on each side for 10
minutes. Add garlic; saute one minute. Stir in 1 teaspoon salt, 1 teaspoon
pepper, reserved minced onion, and paprika. Saute until onion becomes soft,
3 to 4 minutes. Add 3 cups water; bring to a boil. Reduce heat; cover and
simmer for 30 minutes. Add parsley and scallions; simmer until softened,
about 5 minutes more.
Transfer chicken to a large bowl to cool. Strain cooking liquid; pour over
chicken. Working over the bowl, remove meat from bones; discard skin and
bones. Using your fingers, shred meat. Cover, and chill 30 minutes.
Cut beans into 1/4-inch long pieces. Place in a bowl; set aside. Wash,
peel, and grate carrots. Place in another bowl; set aside. Bring a large
pot of salted water to a boil. Blanch cut beans until just tender, about 2
minutes. Remove beans from water using a slotted spoon. Place in bowl of
ice water to cool. Remove from water and set aside. Return the salted water
to a boil. Blanch the carrots, until just wilted, about 1 minute. Remove
with a slotted spoon and place in a bowl of ice water to chill. Drain
carrots and set aside. Slice remaining onion into thin rounds. Place in a
third bowl; cover, and set aside. Wash and peel potatoes. Place in a large
bowl; cover with cold water. Set aside.
Cover bottom of a medium stockpot with 2 inches of vegetable oil. Heat oil
until a frying thermometer registers 375 degrees. Grate a potato over a
towel, pat dry, and immediately place in hot oil. Fry until golden brown.
Using a slotted spoon, remove potato from oil, and transfer to a large
paper-towel-covered surface; drain. Repeat with remaining potatoes, adding
vegetable oil if necessary.
In a large serving bowl, toss all ingredients. Season with salt and pepper,
and serve.
Serves 6.
Source: "Martha Stewart Living - <www.marthastewart.com>" S(Formatted for
MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Per serving: 741 Calories (kcal); 34g Total Fat; (40% calories from fat);
40g Protein; 73g Carbohydrate; 99mg Cholesterol; 267mg Sodium Food
Exchanges: 3 Grain(Starch); 4 1/2 Lean Meat; 4 1/2 Vegetable; 0 Fruit; 2
Fat; 0 Other Carbohydrates
Recipe by: Martha Stewart
Converted by MM_Buster v2.0n.

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