>Date: Wed, 16 Apr 97 08:28:43 cst
>From: TIFFANY PEREDA <tpereda@xxxxxxxxx>
>Subject: Recipe update
>Message-Id: <9703168612.AA861204548@xxxxxxxxxxxxxxx>
><snip>
> Question, my mother-in-law (who is Peruvian) makes this
> quite good, and very high-fat, dish that has potatoes,
> zucchini, some other squash stuff, all in a yellowish type
> sauce. Later in the cooking she unfortunately also adds
> pork. I have tasted the dish pre-pork adding, and it is
> quite good, but getting all of the ingredients out of her is
> like pulling teeth. Anyone possibly know what could be in
> it? specifically what makes the sauce so yellow? My husband
> considers making a bowl of cereal "cooking" and has
> absolutely no clue, though he GREW UP on the stuff. <sigh>
> Thanks!
> Tiffany
Someone already mentioned saffron. A less expensive possibility, and one
that is frequently substituted for saffron, is turmeric.
Shari
Shari Clayton Brownlee
brownlee_s@xxxxxxxxxxxxx
------------------------------