October 7, 2007

Requests
Shared Recipes, Crafts and Hints
Gardening with Gary

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Linda - Newsletter Editor
Kevin - BBQ Guru
Gary - Master Gardener

Requests

Kitchen Tips

To core lettuce, hit it once on the core. The core can then be removed easily.

Do not freeze salads that have a large amount of mayonnaise or salad dressing; they tend to separate. Salads that have a base of cream cheese, whipped cream or cottage cheese freeze very well.

Melted chocolate should be cooled before adding to ingredients with eggs. This prevents the eggs from cooking before the mixture is placed in the oven.

To keep batter on chicken to be fried, place the chicken, with batter on it, in the refrigerator for one hour before cooking it.

Shared Recipes, Crafts and Hints

Hi, Roberta,

A peck is 16 pounds. Mother used to buy potatoes by the peck and cooked them for dinner, for a large family.

Lillian, FL

*****
Oh, Miriam, bless you for your calling! As a career military spouse, I can sympathize completely with your request for familiar things from home. As a biologist, I gotta tell you, sweetie, that importing plants as you are suggesting can lead to disaster for the local ecosystems. That which is a delight at home, can quickly become a nuisance or worse in a new locale. Since you are from the South, you must be familiar with Kudzu? It was an import from Asia. Another thing to consider is that it is often illegal to unofficially import plants, and since the packages usually have to go through customs, the contents have to be listed. You (and those who wish to send you plants) might want to check with local postal authorities (from both countries) to be sure it will be legal. Maybe we can find some good quality silk flowers for you?

Sandy

*****
This is for Jill.

Shampoo will take the oil out of your blouse, and to get rid of fleas in your house, speak with your vet. They carry a liquid that you spray on your carpet, half way up the walls, etc. If you want a less expensive treatment, mix Borax and baking soda. Sprinkle it all over your carpets and in the area most used by your pet. It won't kill them, but, they will hitchhike out of the house on the pet. It will only give you temporary relief, but it does work. I finally opted for the vet, and no more fleas.

Scooch

*****
For Meredith from Helen

Welsh Cookies

4 cups flour
1 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon grated nutmeg
1 cup butter
1 cup currants or raisins
1 egg
Milk

Sift together dry ingredients. cut in butter. Add currants. cover egg with enough milk to make 1/2 cup liquid. Add to dough. Mix Well. Roll on a floured board to about 1/8-inch thickness. cut with round cookie cutter. Bake on greased griddle until browned like pancakes. Turn and bake other side. Sprinkle with granulated sugar while very hot.

*****
Thank you Recipe Goldmine for all the wonderful recipes and great information. I truly enjoy your newsletter. Also, glad that I could help when I can. Here is my version of Pepe's Salsa recipe.

This is in response to Paula Sanchez about the Pepe's Salsa. Other than tomatoes, onions, and cilantro, you need to add vinegar, lime juice, Worcestershire sauce, and garlic salt. For eight tomatoes chopped, I would add a cup of vinegar, a tablespoon of sauce, teaspoon of garlic salt, a bunch of cilantro, one large onion chopped and the juice of two limes. I love it room temp but my family loves it refrigerated so all the flavors blend. Enjoy!

Mary Bennett

*****
This a reply to Paula Santez about a salsa recipe. I received it from one of the students at our college. ~ Janet

Nichole's Microwave Salsa

3 medium tomatoes, chopped up
1-2 cloves garlic, minced
Small bunch of green onions, sliced (use some
    of the green part too)
1/2 teaspoon dried basil
1/2 teaspoon chili powder
1/8 teaspoon pepper
1/2 teaspoon salt
1 tablespoon lemon juice
3 tablespoons chopped green pepper

Mix onion, garlic and tomatoes. Add other ingredients and microwave 1 minute on HIGH. Do not microwave longer or repeat microwave.

*****
This is for Meredith ~ from Carol Dimer, Bonnie in Delaware, cuteascountry Shortcake, Mary B. Michigan, Margaret in Texas, Kath-Kansas

Raisin Griddle Cookies

3 1/2 cups sifted flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon ground nutmeg
1 cup shortening
1 egg
1/2 cup milk
1 14 cups raisins

Sift dry ingredients together into bowl. Cut in shortening until mixture is mealy.

Beat egg, add milk and blend. Add egg mixture and raisins to flour mixture. Stir until all the ingredients are moistened and dough holds together.

Roll on lightly floured board to 1/4-inch thickness. Cut with a 2-inch round cutter.

Heat griddle until a few drops of water dance on it. (Do not overheat griddle.) Oil griddle lightly and place cookies on it. As the bottoms brown, the tops become puffy. Then turn and brown on other side. Serve warm.

Makes about 4 dozen.

Variation: Lemon Griddle Cookies: Make dough for Raisin Griddle Cookies, but omit raisins and add 1 teaspoon grated lemon peel. Bake as directed.

Per Serving (excluding unknown items): 4751 Calories; 219g Fat (40.8% calories from fat); 57g Protein; 659g Carbohydrate; 19g Dietary Fiber; 204mg Cholesterol; 3640mg Sodium

Exchanges: 20 Grain (Starch); 1 Lean Meat; 9 1/2 Fruit; 1/2 Non-Fat Milk; 42 1/2 Fat; 13 1/2 Other Carbohydrates

Apple Pizza Pie

1 1/4 cups flour
1 teaspoon salt
1/2 cup shortening
1 cup shredded Cheddar cheese
1/4 cup ice water
1/2 cup powdered non-dairy "cream"
1/2 cup brown sugar, firmly packed
1/2 cup sugar
1/3 cup sifted flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 cup butter
6 cups peeled apple slices (1/2-inch thick)
2 tablespoons lemon juice

Mix 1 1/4 cups flour and 1 teaspoon salt; cut in shortening until crumbly. Add cheese. Sprinkle water over mixture gradually; shape into ball. Roll pastry into 15-inch circle on floured surface; place on baking sheet and turn up edge.

Combine powdered non-dairy "cream", sugars, 1/3 cup flour, 1/4 teaspoon salt and spices. Sprinkle half of this mixture over pastry. Cut butter into remaining half until crumbly.

Arrange apple slices, overlapping them in circles on crust. Sprinkle with lemon juice and remaining crumbs.

Bake in very hot oven (450 degrees F) for 30 minutes or until apples are tender. Serve warm.

Makes 12 servings.

Per Serving (excluding unknown items): 294 Calories; 16g Fat (47.5% calories from fat); 4g Protein; 35g Carbohydrate; 2g Dietary Fiber; 20mg Cholesterol; 323mg Sodium

Exchanges: 1 Grain (Starch); 1/2 Lean Meat; 1/2 Fruit; 3 Fat; 1 Other Carbohydrates

From: Farm Journal's Country Cookbook, copyright 1959, 1972

*****
Hi just read the newsletter - by the way love it! But just yesterday was reading an "older" cookbook that had the grapefruit diet in it ! hope this helps Clara:

Grapefruit Diet

Lose 10 pounds in 10 Days

BREAKFAST
1/2 grapefruit
2 eggs any style
2 slices bacon
1 cup coffee or tea (no cream or sugar)

LUNCH
1/2 grapefruit
Meat, any style, any amount
Salad, any amount, with salad dressing which
    contains no sugar
1 cup coffee or tea

DINNER
1/2 grapefruit
Meat, any style, and any amount (you can substitute
    fish or poultry for meat)
Any green, yellow or red vegetables, as much
    as you want
Salad, same as for lunch
1 cup coffee or tea

BEDTIME
Tomato juice or skimmed milk

Thelma
Winnipeg, Manitoba Canada

*****
This soup was requested in your recent newsletter. ~ Judy

Bennigan's Potato Soup

1 tablespoon ham base
1 quart chicken base
6 tablespoons margarine, divided
1/4 pound yellow onions, diced
1 pound potatoes, diced
3/4 teaspoon pepper
1 1/2 ounces flour
1 cup milk
Chopped parsley for garnish

Combine ham and chicken base in a pan, whisk until no lumps appear.

Melt 3 tablespoons margarine in a stockpot and saute onions until transparent. Add potatoes and pepper; stir until mixed. Add chicken and ham stock and stir until it begins to boil.

While mixture is boiling, microwave the remaining 3 tablespoons margarine for 20 seconds or until melted. Whisk flour into oleo and stir to form a roux in the stockpot. The soup will start to thicken. Bring soup back to a boil then slowly add milk, whisk constantly. When milk is incorporated remove from heat. Garnish with parsley.

*****
from Amy

Bennigan's Potato Soup

1 3/4 ounces ham base
2 quarts chicken stock
8 ounces yellow onion, diced
3 ounces margarine
2 pounds potatoes - bite size
1 1/2 teaspoons black pepper
2 cups milk
3 ounces flour
3 ounces margarine

Combine chicken stock in saucepan with ham base. Stir until lumps are gone. In separate stock pot: melt first margarine measurement; add onion and saute until transparent. Add potato bite size pieces and pepper. Add chicken stock mix and stir until well mixed. Bring mixture to a boil.

In small pan, melt second margarine measure and add flour to create a roux. It should be light brown in color. When stock comes to a boil, add roux with a wire whisk. This will cause the soup to start thickening. Return to a boil. Slowly add the milk.

If the soup is too thin, make additional roux and add it to the soup. If you need to do this, be sure to cook the roux until a tan color. This will get rid of the raw flour taste. If the soup is too thick, thin it out with more milk.

This recipe for Bennigan's Potato Soup serves/makes 10

*****
from Amy

Houston's Cole Slaw

5 cups chopped cabbage about
    1/4 x 1/40-inch (not shredded)
1 cup chopped parsley tops (medium - small
    pieces should not be larger than
    the cabbage pieces)
1/4 cup chopped green onion tops
    ( use just the tops )
1/4 teaspoon salt

Blend and stir first three ingredients add salt and stir well, set aside.

Cole Slaw Dressing
1/4 cup mayonnaise
1/2 cup sour cream
1 tablespoon honey mustard
1 1/2 teaspoons white vinegar
1/4 teaspoon salt
1/2 teaspoon sugar

Mix all ingredients very well and pour over cabbage mixture. Fold in dressing so all is coated. May be served immediately or will keep in refrigerator the next day.

We find this a very gentle and fresh tasting cole slaw. This slaw enhances your main course and does not overpower it.

*****
Ice Box Pancakes

4 cups all-purpose flour
2 tablespoons baking powder
2 tablespoons baking soda
2 tablespoons sugar
1 teaspoon salt
6 eggs, beaten
1 package yeast
1/4 cup lukewarm water
1/4 cup vegetable oil
1 quart buttermilk plus 1 cup milk

Sift dry ingredients together. Beat eggs.

Dissolve yeast in water; add to the eggs. Stir in remaining liquids. Mix well and add dry ingredients just until blended. Store in jar in refrigerator. Will keep well up to 10 days.

When ready to use, stir batter, remove portion desired, and allow to stand at room temperature at least 30 minutes. If desired, add blueberries or other things for variation.

*****



Caramel Apple Flatbread

Recipe and Photo courtesy of Quaker Oats - used with permission

Bread
2 1/4 cups all-purpose flour
1/2 cup Quaker® oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
1 (1 1/4 ounce) package (about 2 1/4 teaspoons)
    quick-rising yeast
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup water
1 tablespoon vegetable oil
1 egg white
1 cup unpeeled chopped apple (about 1 large)

Topping
3/4 cup Quaker oats (quick or old fashioned, uncooked)
2/3 cup firmly packed brown sugar
1/2 teaspoon ground cinnamon
3/4 cup reduced-fat sour cream
1/4 cup chopped pecans or walnuts

Lightly spray large cookie sheet with cooking spray.
 
For bread, combine flour, oats, granulated sugar, yeast, cinnamon and salt in food processor bowl; pulse machine on-off several times until well mixed.

In small saucepan, heat water and oil until very warm (120 degrees F to 130 degrees F). With motor running, add liquids to flour mixture with egg white. Process until dough begins to form a ball; continue processing 1 minute.

Turn dough out onto lightly floured surface. Knead apples into dough. Pat into 14 x 11-inch rectangle on cookie sheet. Cover with plastic wrap and let rise in warm place 40 minutes or until almost doubled in size.

Heat oven to 400 degrees F.

For topping, combine oats, brown sugar, cinnamon and sour cream in small bowl; mix well. Spread mixture evenly over top of dough; sprinkle with pecans. Bake 16 to 18 minutes or until edges are light golden brown. Cool in pan 3 minutes. Remove to wire rack and cool 10 minutes. Cut into squares. Serve warm.

Cook Tips and Variations:

Substitute chocolate for caramel.

To prevent plastic wrap from sticking to rising dough, spray wrap with cooking spray.

• To prepare flatbread without a food processor, combine 2 cups flour, oats, granulated sugar, yeast, cinnamon and salt in large bowl. Heat water and oil as above. Add to flour mixture. Stir, gradually adding enough additional flour as needed to make a soft dough that pulls away from sides of bowl. Proceed as directed above.

Preparation Time: 20 Minutes
Cook Time: 18 Minutes
Time to Table: 38 Minutes
Recipe Yield: 16
Serving Size: 1/16 of recipe

*****
Seafoam Squares

2 cups sifted all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
2 eggs, separated
1 teaspoon vanilla extract
3 tablespoons milk
1 (6 ounce) package semisweet chocolate chips
1 cup brown sugar
3/4 cup salted peanuts, chopped (or other nutmeats)

Sift together all-purpose flour, baking powder, baking soda and salt; set aside.

Blend shortening and the 1/2 cup sugar and 1/2 cup brown sugar. Add flour mixture, egg yolks, vanilla extract and milk. This will make a stiff dough. Press dough into a greased 9 x 13-inch pan. Sprinkle with chocolate chips.

Beat egg whites until stiff, then ad the 1 cup brown sugar. Spread meringue over dough. Top with peanuts.

Bake at 325 degrees F for 30 to 35 minutes. Cool and cut into squares.

Makes about 30 squares.

*****
Dried Beef Nuggets

2 packages dried beef, each piece cut in half
8 ounces cream cheese, softened
Dash of sugar
Dash of milk
3 slices bacon, cooked and crumbled
1/3 cup chopped nuts

Mix cream cheese with sugar and milk. Combine with bacon and nuts. Roll into a ball, then put onto a piece of beef, and fold. Secure each with a wooden pick.

*****
Up-The-River Casserole

Source: Mississippi River Cookin' Book by Bruce Carlson

1 package large flour tortillas
1 to 2 cans Manwich sauce
Chili powder, to taste
1 to 2 pounds ground beef
1 (15 ounce) can refried beans
1 pound grated Cheddar cheese
Salt and pepper
Garlic powder, to taste

Mix 1/4 of the Manwich sauce into the refried beans. Fill each tortilla with a heaping spoonful; add some grated cheese and roll up. Place the rolled up tortillas in a greased 13 x 9-inch pan.

Fry ground beef and add remaining Manwich sauce and spices. Pour over burritos. Top with grated cheese and bake at 400 degrees F for 15 to 20 minutes.

May garnish with sour cream and sliced olives.

*****
Italian Scampi

1 pound large shrimp, shelled and deveined
1/2 cup butter
1/2 teaspoon salt
6 cloves garlic, minced
2 tablespoons chopped parsley, divided
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 cup Marsala wine
Lemon wedges

Heat oven to 350 degrees F.

Wash shrimp, and drain on paper towels.

Melt butter in a 13 x 9 x 2-inch baking dish in oven. Add salt, garlic and 1 tablespoon parsley to butter. Mix well. Arrange shrimp over butter mixture. Bake, uncovered, for 5 minutes.

Turn shrimp, and sprinkle with lemon peel, lemon juice and remaining parsley. Bake 4 minutes longer.

Add Marsala wine. Bake 5 more minutes, or longer if necessary to make shrimp tender.

Arrange on a heated platter. Pour drippings over top or serve in a separate bowl as a sauce. Garnish with lemon wedges.

*****
Upper Crust Bakery Black Gold Cookies

3 ounces unsweetened chocolate, chopped coarse
18 ounces semisweet chocolate, chopped coarse
1 stick (1/2 cup) plus 1 tablespoon unsalted
    butter, softened
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon instant espresso powder
1 tablespoon vanilla extract
6 tablespoons sifted all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 1/2 cups walnuts
1 1/2 cups pecans

Heat oven to 325 degrees F.

In a double boiler or a metal bowl set over a pan of
barely simmering water melt unsweetened chocolate, 9
ounces semisweet chocolate, and butter, stirring
occasionally, and remove top of double boiler or bowl
from heat.

In a bowl with an electric mixer beat eggs with sugar
until light and fluffy. Add espresso powder, vanilla extract
and chocolate mixture, beating until smooth.

In a small bowl whisk together flour, baking powder,
and salt and add to chocolate mixture, beating until
just combined. Stir in remaining semisweet chocolate
and nuts until combined well.

Scoop out 1/2-cup measures of cookie dough, arranging them 3 inches apart on ungreased baking sheets. Bake cookies in batches in middle of oven 25 minutes, or until tops begin to crack (do not over-bake). Cool cookies on a rack.

Makes twelve 3- to 4-inch cookies.

Source: Gourmet, June 1996
The Upper Crust Bakery, Austin, Texas

*****
Pecan Coffee Can Cake

This delectable Southern pecan cake recipe is baked in coffee cans. Add a bow and give as a gift.

1 3/4 cups shortening
1 pound light or dark brown sugar
6 eggs
4 cups flour
2 1/4 ounces lemon extract
1 teaspoon baking powder
4 cups coarsely chopped pecans
1 (8 ounce) bottle red maraschino cherries, chopped

Cream shortening and brown sugar together until smooth. Add eggs, one at a time, beating well after each addition.

Sift dry ingredients into creamed mixture, alternating with cherry juice and lemon extract. Fold in well drained, chopped cherries. Pour into 4 well greased, 13 ounce coffee cans (if they have paper labels make sure to remove them).

Bake at 325 degrees F for 1 1/4 hours. Remove from oven and let cool 5 minutes before removing from pans. Keeps for several weeks.

Gift idea: Remove cakes from cans, allow to cool then put back in cans, place lid on top, add a bow.

NOTE: Can also be baked in 2 (9 x 5 x 3-inch) loaf pans for 1 hours, or in a 10 inch tube pan for 2 hours.

*****
Southwest Chicken Lasagna

2 cups shredded deli-roasted chicken
1 tablespoon lime juice
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon Saigon Cinnamon
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, chopped
2 garlic cloves, chopped
1 tablespoon vegetable oil
1 (16 ounce) jar salsa
1 (15 ounce) can chili
1 (4.5 ounce) can chopped green chiles
9 (6-inch) flour tortillas
1 (8 ounce) package shredded Mexican
    four-cheese blend.

First combine first 7 ingredients; let stand five minutes. Set aside.

Sauté onion and garlic in hot oil in a large skillet over medium-high heat for 3 to 4 minutes or until tender. Add salsa, chili and green chiles; reduce heat and simmer 3 to 4 minutes.

Line the bottom of an 11 x 7-inch baking dish with 3 tortillas; layer with one-half chili mixture, one half chicken mixture and 1/3 of the cheese. Repeat layers; top with remaining tortillas. Sprinkle remaining cheese on top.

Bake 350 degrees F for 25 to 30 minutes; let stand 5 to minutes before serving.

> > More deli chicken recipes

*****
Sugar Crusted Baked Apples

6 large Winesap apples
1/3 cup flour
2/3 cup sugar
1/4 teaspoon cinnamon
1/2 cup butter
1/2 cup orange juice
1/4 cup water

Pare apples; arrange in buttered baking dish.

Combine flour, sugar and cinnamon; add butter and work together until mixture is well blended. User part of this mixture to fill apple cavities, spreading the remainder over the top.

Combine orange juice and water and pour into bottom of baking pan. Bake uncovered at 350 degrees F until apples are tender, about 1 to 1 1/4 hours, spooning the pan sauce over apples several times.

Serves 6

*****
West Texas Spaghetti

2 tablespoons bacon fat
1 onion, diced
1 bell pepper, diced
1/2 pound ground beef
1/2 pound spaghetti
1 can tomato soup
1 small can corn
1 small bottle stuffed olives
Salt and pepper

Cook spaghetti in salted water.

Saute onion and bell pepper in bacon fat. Add ground beef and cooked spaghetti. Pour tomato soup over all and then add the corn and olives. Heat through.

*****
Ranger Cookies

1 cup shortening
1 cup granulated sugar
1 cup brown sugar (packed)
2 eggs, beaten
1 cup oatmeal
2 cups Wheaties
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup chopped nuts
1/2 cup coconut
1 teaspoon vanilla extract

Sift flour, baking soda, salt and baking powder together.

Cream shortening with sugars. Add eggs and vanilla extract. Add flour mixture, then oatmeal, Wheaties, nuts and coconut. Drop onto greased cookie sheet.

Bake at 350 degrees F for 10 minutes.

*****
Gumbo Style Pork Chops

8 pork chops
Prepared mustard
Flour
2 tablespoons oil
2 cans chicken gumbo soup

Salt and pepper pork chops. Spread both sides with mustard and dredge in flour. Pan fry in the oil, turning until golden brown.

Remove pork chops from skillet, and place in baking pan. Add chicken gumbo soup. Bake at 350 degrees F until tender - about 1 hour.

Serve the gravy over fluffy whipped potatoes.

NOTE: This can be prepared ahead of time and baked at the last minute. If dinner is delayed, set oven temperature at 300 degrees F, and bake for 2 hours.

*****
Date and Cheese Bread

3/4 cup boiling water
1/2 pound dates, finely cut
1 3/4 cups sifted all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sugar
1 egg, well beaten
1 cup grated American cheese
3/4 cup chopped nuts

Pour boiling water over dates and let stand 5 minutes.

Sift dry ingredients. Add date mixture, eggs, cheese and nuts; mix well. Bake in wax paper-lined 9 1/2 x 5 1/4 loaf pan at 350 degrees F for about 50 minutes.

*****
Italian Meat Loaves in Acorn Squash Bowls

3 medium size acorn squash
2 tablespoons melted butter or margarine
Salt and pepper
1 1/2 pounds ground beef
1 1/2 cups soft bread crumbs (3 slices)
1/2 cup catsup
1 egg
1 teaspoon salt
1 teaspoon oregano
2 tablespoons grated Parmesan cheese

Halve each squash, and scoop out seeds, but do not pare. Brush hollows with melted butter or margarine. Sprinkle lightly with salt and pepper.

Combine ground beef, bread crumbs, egg, catsup, oregano and salt in medium size bowl. Mix lightly. Heap into squash halves, dividing evenly (mixture will mound well). Sprinkle with cheese. Stand squash halves in a shallow baking pan.

Bake uncovered at 375 degrees F for 45 minutes, then cover with aluminum foil. Bake about 1 hour longer or until the squash are tender.

Serves 6

Gardening with Gary

Susan writes~
I was just on your web site,
http://www.recipegoldmine.com/gardengary/gg.html and noticed you had some information on Mock Orange plants. I am wondering if you can help me? I had ordered 8 Mock Orange plants from an online gardening site and put them in my yard (I'm in zone 8 - Austin, TX). They're thriving beautifully (I've never fertilized them or cut them back). I've had new growth and numerous blooms on them for the past 3 years I've had them. However, one thing that I can't figure out is that they don't have any fragrance to them at all. Did I happen to get a shoddy pick or is there something I can do that will stimulate the plants to get them to smell? I've tried doing some research online and can't find anything. Any assistance you can give is much appreciated! Thank you very much!

A. It is possible that your variety has little to no fragrance. It is unrelated to soil nutrients [wide range: pH 5.6-7.8]. The fragrant and showy flowers are produced from hundreds of hybrids. The first couple of mock orange shrubs I put my nose into had little to no fragrance. Sounds kind of like roses, doesn't it? To make sure you have one of the highly fragrant selections, you need to purchase mock orange while in bloom. Wait until you see them at your garden center in late spring.

GardeningWithGary
San Francisco, CA/Puerto Vallarta, JAL

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