The Mailbox: Readers’ recipe requests

07/23/2014 12:00 AM

07/22/2014 11:34 PM


Does anyone have the recipe for the reddish-brown enchilada sauce served at Theresa’s Mexican Restaurant? It was delicious. Her family-run restaurant was very popular with the media and the old Kings players. Her restaurant was first located on Northgate Boulevard in Natomas. She then moved to an old Chinese restaurant in North Sacramento on El Camino.

I have looked for and tried to duplicate the gravy/sauce over the years to no avail. If anyone has this recipe and is willing to share, I would be so grateful. Their food was the best and very authentic Mexican. Thank you.

Linda Schmich,

Citrus Heights


Three bean and bell salad

Prep time: 30 minutes

Marinate time: overnight

Serves 12

Karen Anderson of Elk, Wash., wanted to make a cold three bean salad from scratch instead of buying it in a jar. She was hoping for a recipe.

I make this easy, do-ahead dish frequently for potlucks and in the summer when serving a crowd. The addition of the bell peppers make this a colorful and festive salad. I adapted the recipe from one found in “From Amish and Mennonite Kitchens” collected and edited by Phyllis Pellman Good and Rachel Thomas Pellman (Good Books, 1984, 420 pages). Not only is this dish low in calories and fat, it’s cholesterol-free and high in fiber.


One 15-ounce can green beans, drained (try S&W brand, seasoned with dill)

One 15-ounce can kidney beans, drained

One 15-ounce can garbanzo beans, drained

1 red onion, thinly sliced

1/2 cup diced celery

1 red bell pepper, cut into 1-inch pieces

1 green bell pepper, cut into 1-inch pieces

1 yellow bell pepper, cut into 1-inch pieces

1 orange bell pepper, cut into 1-inch pieces

Dressing: (you may double the dressing for the salad):

3/4 cup sugar

2/3 cup raspberry vinegar

1/3 cup salad oil

1 teaspoon salt

1/4 teaspoon pepper


In a large bowl, combine the beans and vegetables. Set aside. In a large jar, combine dressing ingredients. Shake well and pour over bean mixture. Let stand in fridge overnight. Serve with a slotted spoon.

Per serving: 154 cal.; 5 g pro.; 22 g carb.; 5 g fat (1 sat., 1 monounsat., 3 polyunsat.); 0 mg chol.; 450 mg sod.; 5 g fiber; 31 percent calories from fat.


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