Re: [CH] tamal-tomalley

shadow1@pioneer.net
Thu, 6 Aug 1998 13:44:20 +0000

I usually use fish, 
lobster, crab, shrimp and such for making seafood enchiladas. 

Mmmmm, mmmm...good stuff.


-- 
Rich McCormack (Poway, CA) macknet@cts.com

hey rich don't just talk about such things a yummy seafood enchiladas 
send the recipes also I bet they are great.

a mexican food lover
and gonabe chili-head
mark roache' "master of shadows"