This festive Guatemalan dish is customarily served once a year on either November 1st or 2nd Legend has it that a hostess had planned a sumptuous dinner for quite a large gathering. She planned the meal herself and made extensive preparations. Then she instructed her maid on just how she wanted it served. The story goes that the maid's lover called at the back door. Time passed and the guests arrived. At the very last minute the maid realized it was time to serve, panicked, forgot all her instructions and threw all the various foods together on a single large platter. The meal was great success, and a disaster became a custom. The amounts of the various foods should be judged according to the number of guests. The single platter of food, served with rolls and tortillas, makes up the complete meal. Courtesy of The Maryknoll Sisters of St. Dominic, Inc. Ingredients Luncheon tongue, plain or corned, cut into squares Boiled chicken, de-boned and cut into small pieces Pork loin, cooked and cut into small pieces Beef, corned or plain, cut into small pieces Ham, cooked and cut into small pieces Sardines or cooked mackerel, de-boned and cut into small pieces Italian style sausages, cooked (if necessary) and cut into small pieces Frankfurters, if desired Carrots Potatoes String Beans Beets Peas Cabbage Cauliflower All cut into small pieces. Vegetables should be cut and cooked the previous day. After cooking, set aside some vegetables for garnish and cover the rest with the sauce described below and allow to marinate. Keep refrigerated so vegetables will be thoroughly chilled. Oil, vinegar, salt to taste Lettuce leafs for decoration Sauce 2-3 bunches parsley 2-3 bunches green onions 1 cup mustard seed 3 chiles morrones (peppers) 2 oz. Capers 2 pieces powdered gingerroot Dry mustard, to taste Just before serving, mix meats and vegetables together. Add additional vinegar and or oil, as desired. Finally, add the capers. To serve, place lettuce leaves on one or more platters, as required by the number of guests. Arrange the salad mixture on the platters. Decorate with olives, pieces of cheese, chili pimentos, cocktail onions, slices hard-boiled eggs, parsley and anchovies. Then sprinkle grated cheese over the whole.
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