Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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SAFFRON (Crocu sativus); native to Mediterranean area; imported
primarily from Spain; ancient Assyrians used Saffron for medicinal
purposes; listed in medical papyrus of Thebes (1552 B.C.);
Canstantine presented gift of spices, including Saffron, to the
Bishop of Rome; is the dried stigmas of the saffron crocus; most
expensive spice in the world; requires 75,000 blossoms or 225,000
stigmas to make 1 lb; available whole; is orange-yellow in color;
used as much in cooking for color as for flavor; has a pleasantly
bitter flavor; use sparingly ++ a little goes a long way.

USES...Saffron is widely used in French, Spanish and South American
dishes. An essential ingredient in arroz con pollo, bouillabaisse,
paella and risotto. May also be used in yeast breads, rice, chicken
dishes, soups, cakes, sauces and sea food dishes. The individual
pieces of Saffron may be used in recipes; however, it is usually
crushed before using.

SUGGESTED AMOUNTS TO USE IN VARIOUS DISHES

dash - 1/4 tsp, crushed, for 1 cup uncooked rice

dash to 1/8 tsp, crushed, for 3 lb chicken

8 - 10 individual pieces, crushed, in 8 - 9 inch layer cake

1/8 - 1 tsp in 4 cup flour recipe for bread or buns or in a package
hot
roll mix

dash - 1/8 tsp, crushed, for 2 lb veal.

Submitted By EARL SHELSBY On 05-13-95

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