Teri Mena: The Mailbox

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.