As mentioned more than once here, I have trouble growing many modern roses. Austins a total failure. HT's same. One reason I grow more Kordes is I've had more success with them. And lately I've tried some Tantau's. They so far also seem better. The rose in question that immediately reponded to iron chelate is Bernstein Rose, a deep yellow small floribunda. Very bushy. Newly planted and growing nicely when it suddenly stopped growing. Reversed that soon after the Bonide. I also put it on another rose that has been malingering for years, Orange Triumph. And a couple of others. My iron level is 7#'s per acre. Down from an earlier level of 19. Could it be that many of my roses start out well use the available iron then begin a slow decline? Anyway it's worth a try with ferrous sulfate. Thanks for the tip on Agway! Will also do more mulching with compost of which I have bed after bed back in the woods. Even with Kordes I have several supposedly great that malinger or even from the start refuse to grow. Sparrieshoop and Lichtkonigin Lucia for example. Sympathie has had only one bloom after a couple of years. Old roses seem much better. Enfant de France planted this spring is a real winner. We'll see how it does next year. Baltimore Belle around since 1843 is a also great even though only a once bloomer. Some old Gallicas same. And of course Rugosas.

I have one cast iron kettle that I use as a deep fryer, trsinc. I use shortening in that one (Crisco, that is) and it works out just fine. It keeps through many uses before needing to be replaced. For non-deep frying the way Bumblebeez does, I've usually used peanut oil. Lately I've been using the Palm Oil shortening for those applications. But long term that can get expensive (cost me almost 7 bucks for a 24-oz tub). Once I use up what I have I will most likely not replace it. I'm surprised you can't find peanut oil. It's one of the commonest. Most supermarkets carry it. Is there a Walmart or Kroger near you? I know you can get it there. Barring that, however, you can use corn oil (the #1 oil sold in America). Until Canola started making inroads, corn oil was the most likely vegetable oil on grocery shelves. If you're eliminating the use of Canola, do not buy any of the ones that say "mixed oils" or "blended vegetable oils" or something like that without first reading the label. Most of those blends are Canola and something.

Error Texgal 2 Go to http://allrecipes.com The second link is correct.

Here's one for Spinach Enchiladas which also received excellent reviews: Spinach and Mushroom Enchiladas Prep Time: approx. 25 Minutes. Cook Time: approx. 25 Minutes. Ready in: approx. 50 Minutes. Makes 6 servings. Printed from Allrecipes, Submitted by Ortega® -------------------------------------------------------------------------------- 1 tablespoon vegetable oil 1 large peeled chopped carrot 1/2 cup chopped onion 1 clove garlic, finely chopped 3 cups chopped fresh spinach 2 cups sliced fresh mushrooms 2 (10 ounce) cans ORTEGA ® Enchilada Sauce, divided 1/4 cup vegetable oil 12 (6 inch) corn tortillas 1 1/2 cups SARGENTO ® Fancy Shredded Monterey Jack Cheese, divided Directions 1 PREHEAT oven to 350 degrees F. 2 HEAT 1 tablespoon vegetable oil in large skillet over medium-high heat. Add carrot, onion and garlic; cook, stirring frequently, for 3 to 4 minutes or until carrot is crisp-tender. Add spinach and mushrooms; cook for 2 to 3 minutes or until spinach is cooked through and mushrooms are soft. Stir in 1/2 cup enchilada sauce. Pour remaining enchilada sauce in small skillet; heat until warm. 3 HEAT 1/4 cup vegetable oil in separate small skillet over medium-high heat for 2 to 3 minutes. Pass tortillas, using tongs, through oil to soften; add more oil as needed. Place on paper towels to soak. Pass tortillas through enchilada sauce in skillet. 4 PLACE 1/4 cup vegetable mixture and 1 tablespoon cheese down center of each tortilla; roll up. Place seam-side down in 12 x 8-inch baking dish. Top with remaining enchilada sauce; sprinkle with remaining cheese. Bake for 10 to 12 minutes or until heated through and cheese is melted.