Best sauce for tamales?

I am looking for a sauce recipe to serve over tamales. I've used enchilada sauce in the past but I would like to try something else.

– Melinda Frost, Rancho Murieta

Can't find pastry shells

I recently read an article about puff pastry "cups" or "shells" and I'm wondering why I can't find them. I have checked with several bakeries in Sacramento to see if they would make them for me but I can't find anyone who will do it.

This is such a tasty product when filled. In my hometown in Switzerland this was included in our traditional Christmas dinner. We filled them with ground veal and mushrooms. Pepperidge Farms frozen puff pastry shells will not do because they do not rise high enough and are too small in diameter. I have found some online, but the shipping costs more than the product. We can buy them ready unfilled at any grocery store in Switzerland, packed in boxes, not in the cooler.

Does anyone know where I can find these puff pastry shells? They are also called vol-au-vent. Make my Christmas wish come true. Thank you.

– Wilma Phillips, Carmichael

Sausage, peppers and onions

Prep time: 25 minutes

Cook time: 45 minutes

Serves 4 to 6

Barbara Buchholz of Escalon was looking for a good recipe for sausage, peppers and onion.

Today's Mailbox is featuring two recipes for Buchholz. Loni Reynolds of Fair Oaks shares this Giada De Laurentiis recipe, which is a favorite of Reynolds' husband. Reynolds likes to serve this with pasta instead of in rolls.

INGREDIENTS

1/4 cup extra-virgin olive oil

1 pound sweet Italian turkey sausage (use more if desired)

2 red bell peppers, sliced

2 yellow onions, sliced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried oregano

1/2 cup chopped fresh basil leaves

4 garlic cloves, chopped

2 tablespoons tomato paste

1 cup Marsala wine

One 15-ounce can diced tomatoes

1/4 teaspoon red pepper flakes, optional

4 to 6 fresh Italian sandwich rolls, optional

INSTRUCTIONS

Heat the oil in a heavy large skillet over medium heat. Add the sausage and cook until brown on both sides, about 7 to 10 minutes. Remove from the pan and drain. Keeping the pan over medium heat, add the peppers, onions, salt and pepper and cook until golden brown, about 5 minutes. Add the oregano, basil and garlic and cook 2 more minutes.

Add the tomato paste and stir. Add the Marsala wine, tomatoes and chili flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the browned bits. Bring to a simmer.

Cut the sausages into 4 to 6 pieces each, about 1-inch cubes. Add the sausage back to the pan and stir to combine. Cook until the sauce has thickened, about 20 minutes.

Serve in bowls. Or if serving as a sandwich, split the rolls in half lengthwise. Hollow out the bread from the bottom side of each roll, being careful not to puncture the crust. Fill the bottom half of the roll with sausage mixture. Top and serve sandwiches immediately.

Per serving based on 6 servings without rolls: 328 cal.; 15 g pro.; 18 g carb.; 17 g fat (2 sat., 8 monounsat., 1 polyunsat., other 6); 45 mg chol.; 974 mg sod.; 2 g fiber; 48 percent calories from fat.

Sausage and pepper bake

Prep time: 20 minutes

Cook time: 53 minutes

Serves 6 to 8

This easy recipe comes from J. Merlo of Sacramento who says it's a family winner. Unlike today's other sausage, pepper and onion recipe, this one is baked in the oven.

INGREDIENTS

2 red bell peppers, thinly sliced

2 green bell peppers, thinly sliced

2 medium onions, thinly sliced

4 large cloves garlic, chopped

4 teaspoons fresh oregano, lightly chopped

1/4 teaspoon dried crushed red pepper

2 tablespoons olive oil

Salt and pepper, to taste

1 pound sweet Italian sausages

1 pound hot Italian sausages

INSTRUCTIONS

Preheat oven to 350 degrees. In a large bowl, combine bell peppers, onions, garlic, oregano, and crushed red pepper. Mix in the olive oil and pour into a 13-by-9-by-2-inch baking dish. Season with salt and pepper. Brown sausages in a heavy large skillet over high heat, turning often, about 8 minutes. Arrange on pepper mixture.

Bake until sausages are cooked through and peppers are tender, stirring occasionally, about 45 minutes.

Per serving based on 8 servings: 240 cal.; 20 g pro.; 8 g carb.; 14 g fat (3 sat., 5 monounsat., 1 polyunsat., 5 other); 51 mg chol.; 691 mg sod.; 1 g fiber; 54 percent calories from fat.

HOW TO CONTACT THE MAILBOX

If you have recipes in reply to Mailbox reader requests, or questions or comments, write to: Mailbox, c/o Taste, The Sacramento Bee, P.O. Box 15779, Sacramento, CA 95852. You also can email twatson@sacbee.com or fax (916) 556-5625. Please include your full name, your city and phone number.

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