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    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 or fax (916)  321-1109. Please include your full name, your city and phone number.

  • Madeline’s enchilada sauce

    Prep time: 5 minutes

    Cook time: 15 minutes

    Makes about 6 cups

    Jeff Guro of Sacramento was looking for a brown enchilada sauce recipe like the one served at Pauncho’s (and other related restaurants).

    Cindy Coon of Carmichael shares this recipe that she got from her sister Elaine Trevaskis of Jackson who received it from her mother-in-law Madeline of Martel, Calif. With the addition of beef or chicken gravy, this may be the brown enchilada sauce Guro is looking for.


    tablespoons butter

    tablespoons flour

    cloves garlic, minced

    tablespoons (or more to taste) chili powder

    teaspoon salt

    tablespoons cumin

    1/2  teaspoon sugar

    cups water

    One 10-ounce (or up to 14.5 ounces) can beef or chicken gravy

    One 10-ounce can enchilada sauce


    Melt butter in a saucepan over medium heat. Add flour, garlic, chili powder, salt, cumin and sugar. Mix well. Slowly add water. Cook and stir until sauce thickens. Add gravy and enchilada sauce. Stir until well incorporated.

    Per 1/3 cup serving: 65 cal.; 1 g pro.; 5 g carb.; 4 g fat (3 sat., 1 monounsat., 0 polyunsat.); 12 mg chol.; 369 mg sod.; 1 g fiber; 61 percent calories from fat.

Teri Mena: The Mailbox

Published: Wednesday, Jul. 9, 2014 - 12:00 am

She and seafood

My wife, Holly, loves seafood. I was wondering if anyone had a recipe for stuffed bell peppers using fish or shellfish instead of ground beef as the main ingredient. Thank you.

– Joe Hughart, Oregon House

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