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Show n EYerythisig's Better, With Parsley On It By DONETA GATHERUM Parsley, a mild-flavored herb, is often used both in and on food. Garnish and flavor canapes, soups, tossed green salads, coleslaw, breads, herb butters, tomato and meat sauces, stuffings for fish and meats, broiled or fried fish, meats and poultry all taste and look better when parsley is added. THIS HERB is easy to grow. It starts up early in the I spring and is ready to pick fresh from the garden usually ! by the first of May. The Irish people have a custom to sow parsley seeds on Good Friday. If the plants grow well and if the color is very green, the Irish claim the woman wears the pants in her family. AN IRISH cook believes her parsley should be a bright emerald green and very finely chopped. She prepares pre-pares this herb by cutting it in fine pieces, discarding the stems and stalks. Next the parsley is placed into a square of muslin or the corner of a clean tea cloth. The cloth is gathered and tied around the parsley. The bay is placed under the faucet and cold water is run on it while you squeeze the bag gently with your finger and thumb. Remove the bag from the water and squeeze it dry with your fist. Toss it onto a cloth or absorbant paper towel to dry. If the parsley is fresh and young, it will be a true emerald green. If you want to serve a tasty garnish with fried fish, take 16 sprigs of young fresh parsley with a little stalk attached, dry and put in a wire basket used for deep fat frying. Lower the parsley gently into the deep, heated fat and let it cook for one minute. Serve with deep fat fried fish. PARSLEY jelly is a tangy dish that can be used the same as conventional jam or served with ham and other meats. PARSLEY JELLY Tie V cup fresh parsley, washed and cut into small pieces in a small piece of muslin. Place in a pan used for cooking jelly. Add 4 cups apple juice or apple cider. Add one package commercial pectin and bring to a rolling boil, stirring constantly. Add 6 level cups of sugar (measured before hand). Boil hard for exactly two minutes. Remove from heat. Remove the bag containing contain-ing the parsley pieces. Stir jelly down to prevent foam from forming. Pour into heated jars or glasses. Seal with paraffin wax. PARSLEY IS an excellent source of Vitamin C and several minerals. It blends well with all other herbs. SUGGESTED AMOUNTS OF PARSLEY FLAKES TO USE IN VARIOUS DISHES 2 to 4 teaspoons in an 8-ounce package noodles or 3-cups 3-cups cooked rice. 1 teaspoon to 2 teaspoons in 2 to 3 cups tomato sauce 1 to 2 teaspoons in 2 cups waffle mix or any recipe using 2 cups flour 1 to 2 teaspoons to 1 pound crab meat, 1 pint oysters, 2 cups tuna, salmon or chicken A to 1 teaspoon in Vi cup butter for vegetables, fish or meats V to 1 teaspoon to 2 eggs, scrambled or for omlettes. The following recipes are representative of hundreds of recipes using parsley. ITALIAN DRESSING 'A tsp. Oregano leaves V tsp. garlic powder V tsp. white pepper tsp. dry mustard Vi tsp. chives Vi tsp. parsley flakes 1 tsp. instant minced onion xh tsp. sugar Vi cup wine vinegar 1 cup olive oil dash cayenne or red pepper COMBINE ALL ingredients in jar; cover and shake vigorously. Chill for 1 hour to blend flavors. Shake well when ready to serve. Makes VA cups. PARSLEY BISCUITS 2 cups all purpose flour 3 tsp. baking powder 1 tsp. salt 2 tsp. parsley flakes 5 Tablespoons shortening Vi cup milk Sesame seed, poppy seed or caraway seed SIFT FLOUR, measure and sift again with baking powder and salt. Add parsley flakes. Using a pastry blender or two knives cut shortening into flour until the mixture is the consistency of coarse corn meal. Add milk and stir until mixture forms ball and leaves side of bowl. Turn out on lightly floured board. Roll to V inch thickness. Cut with biscuit cutter and put on lightly greased baking sheet. Sprinkle tops with seed and lightly light-ly press into biscuits. Bake in 425 degree oven 10 to 12 minutes. HERB WAFFLES Add 2 teaspoons parsley flakes and 1 tsp. herb seasoning sea-soning to 2 cups waffle mix. Serve with creamed dishes or as a hot bread. Z3 ' |
