Hi Jim,
Spearmint
We had some of that as a volunteer, years ago, when we lived on the
coast.
We had some here for a few years but our climate was just to harsh.
It got winter killed one extra severe winter.
Same thing happened with the rosemary bushes and thyme we had at the
rental place here in Wake Forest. They survived several winters, then
the last one when we were living in that house was just a bit too much
for them. We do have some growing at the house we bought and are in now
tho.
Chocolate Mint
We had some at one time in our herb "garden" in the back yard.
Have to see if it is still going.
You probably do!
Probably; that patch needs a good weeding and clean out. I know our sage
is going "gangbusters" but not sure what all else has survived our
neglect.
Here's the white sauce recipe I promised you:
White Sauce Mix--from "More With Less" cookbook put out by the Mennonite Central Committee/Doris Janzen Longacre
Mix together: 1 1/2 c dry milk solids (or one, one quart envelop)
3/4 c flour
1 tsp (or less) salt
Cut in until mix resembles small peas: 1/2 c margerine (or butter)
Store in refridgerator.
To make white sauce combine in saucepan 1/3 c (1/2 c, 2/3 c) mix, one
cup cold water. Bring to boil, stirring, until smooth and thickened.
First measurement will give you a thin sauce, 2nd will make medium sauce
and 3rd will make thick sauce. Yield on each is about the same as one
can of "cream of" soup. You may saute in a small amount of oil onion,
celery, mushrooms, etc before adding mix and water, also substitute
other liquids for water as desired. Cheese (about 1/2 c, grated) may be
stirred in when the sauce has reached desired consistancy. I keep a
container of the basic mix in the fridge all the time and use it instead
of the commercial "cream of" whatever soups.
---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28
... It works! Now, if only I could remember what I did.
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