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The green chili sauce in this recipe is fabulous!!! The enchiladas were so tasty and I will be making this recipe for many years to come. Super easy, albeit a little time consuming. Making the sauce tonight to put on fish, as I think this sauce will go well with anything.

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Barlow's Blackened Catfish

Reviewed: Jan. 19, 2010

Barbeque version...I love catfish and i love spicy, and this recipe is extra spicy. No salt is needed, and my experience has been to never use as much lemon pepper as any recipe states. Cut back on the black pepper as well. Get grill on b'bque very hot before blackening, then wrap fillets in a foil packet with dressing on top and bottom. Grill/steam on low heat for approx 20 minutes. This fish is so moist and so spicy, and by using the outdoor grill you keep your smoke detectors from going off. This is a great addition to my recipe box!!!

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Cheesy Beef Spirals

Reviewed: Oct. 30, 2009

I have now made this about a dozen times. I tweak it by making it with 1 lb ground beef & 1 lb sweet italian sausage, gives it a much more Italian flavor. NEVER use canned mushrooms in any recipe, opt for the fresh. Also, cut back on the onions, 1/2 of a white chopped finely will do the job (and I love onions).

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Sour Cream Chicken Enchiladas

Reviewed: Oct. 29, 2009

Wonderful flavor!!! I would use this sauce for many different recipes with pork or chicken. To saute or not to saute the onions first is definitely a personal choice. I would add more chicken next time and less tortillas. Lastly, I think taking the foil off for about 10 minutes at a slightly higher heat makes for a better enchilada.

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Linguini with White Clam Sauce

Reviewed: Oct. 29, 2009

This recipe is defintely a keeper. The reason I have not given it five stars, is because the basic ingredients are some what bland, but they do make a great starting point. However, it is so easy to tweak to your liking with a little bit of spice(old bay, chili powder, pepper flakes, etc...) and some extra clams. Personally I like it with milk, but if you want a creamier sauce use half & half. This recipe will please all ages. Don't forget to serve with garlic bread to soak up the wonderful sauce. Thank You Betty.

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