Teri Mena: The Mailbox
07/09/2014 12:00 AM
07/08/2014 8:44 PM
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
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.
6 tablespoons butter
6 tablespoons flour
3 cloves garlic, minced
3 tablespoons (or more to taste) chili powder
1 teaspoon salt
2 tablespoons cumin
1/2 teaspoon sugar
3 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.
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