Stolichnyi Salat – Table Salad Or Russian Sal

There are people, professing Christian people, who are determined to bring you under their religious thumb. They are bent on making you a slave of their conscience. They have built a tidy religious box, without biblical justification, and strive to stuff you inside and make you conform to its dimensions. They are legalists, and their tools are guilt, fear, intimidation, and self-righteousness. They proclaim God’s unconditional love for you, but insist on certain conditions before including you among the accepted, among the approved elite, among God’s favored few… They threaten to rob you of joy and to squeeze the intimacy out of your relationship with Jesus. They may even lead you to doubt your salvation. They heap condemnation and contempt on your head so that your life is controlled and energized by fear rather than freedom and joy and delight in God.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs, Dairy	Russian	Ethnic, Russian, Salad, Sidedish, Vegetable	8	Servings

INGREDIENTS

2		Scallions chopped
1		Delicious apple cored w/skin
1		Green tart apple cored
		w/skin
4		Red skin potatos lg.
1/2	lb	Chicken meat cubed 1/2"
1		Carrot lg. scraped
3/4	c	English peas
1		Orange peeled
3		Hard boiled egg yolks
3	T	Olive oil
3/4	c	Mayonaise
3/4	c	Sour cream or plain yogurt
2	T	Cider vinegar
1/2	t	Salt
1/4	t	White pepper ground
1	T	White wine vinegar
2	T	Parsley fresh chopped
1	T	Dill fresh chopped

INSTRUCTIONS

Chop apples but do not peel. Boil the potatos, drain, peel, and cut
into cubes 1/2" in saize. Boil the carrot until just getting tender.
remove and cut into rounds 1/4" in thickness. Boil peas in the salted
water from the potatos for 5 minutes and drain. Section the orange,
remove the section membranes, and cut into 1" chunks. Mix the fruit
and vegetables together with the cooked chicken cubes. Press the egg
yolks through a seive and mix with 2 T of olive oil until a smooth,
creamy paste is formed. Stir in 2 T of the cider vinegar & 1/2 cup
each of the mayonaise and the sour cream/yogurt. Season to taste.  Pour
the dressing over the warm vegetables, toss, and cover.  refrigerate
for 8-12 hours. Turn out onto large plate or bowl. Mix  the remaining
ingredients together except for the parsley & dill.  Pour over the
salad and sprinkle the dill & parsley over this. Srve  on bed of
lettuce leaves or red cabbage leaves.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 100 Calories From Fat: 54 Total Fat: 6.1g Cholesterol: 24.1mg Sodium: 168.7mg Potassium: 127.7mg Carbohydrates: 1.9g Fiber: <1g Sugar: 1g Protein: 9.1g