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Title: Parsley Information
Categories: Herb Info Crab Salmon
Yield: 6 Servings
| 2 | ts | To 4 ts in 8 oz package noodles or 3 cups cooked rice |
| 1 | ts | To 2 ts in 2 cups waffle mix or recipe using 2 cups flour |
| 1 | ts | To 2 ts in 2-3 cups tomato sauce |
| 1 | ts | To 2 ts to 1 lb crab meat for crab cakes; 1 pint oysters for |
| Scalloped | ||
| Oysters; or 2 cups tuna, salmon or chicken for | ||
| Croquettes | ||
| 1/2 | ts | To 1 ts in 1/2 cup butter for vegetables, fish or meats |
| 1/4 | ts | To 1 ts to 2 eggs --scrambled or for omelette |
PARSLEY (Petroselinum crispum); native to rocky shores of the Mediterranean; the curly leaf variety, chiefly grown in California, is the main source of dehydrated parsley flakes; plain leaf parsley is naturalized both in the United States and several European countries; used generously to flavor and garnish foods as early as the 3 rd century B.C.; the colonists introduced it to America; the dried leaves of a biennial plant; available as dehydrated flakes; excellent source of Vitamin cup and several minerals; pleasant mild odor and agreeable taste; blends well with all other herbs; is used both for eye and taste appeal in most food except sweets.
USES....This mild flavored herb is often used both in and on food. Garnish and flavor canapes, soups, tossed green salads, coleslaw, breads, herb sauces and butters, tomato and meat sauces, stuffings for fish and meats, broiled or fried fish, meats, and poultry.
SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES