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Seafood Enchiladas-Charleston Gazzette submitted by Betty G. 1 lb. raw medium shrimp, peeled, de-veined 1 can cream of celery soup 3/4 cup sour cream 8 ounces chunk-style imitation crabmeat 1 9 oz. box frozen creamed spinach, thawed 1 4 oz. can chopped green chilies 1/3 cup sliced green onions 1/4
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Directions Peel and devein shrimp, set aside. Bring 4 cups water to a boil in a large saucepan; add shrimp, and cook 3-5 minutes or until shrimp turn pink. Drain well, and set aside. Melt margarine in a small saucepan over low heat; add flour, stirring until smooth. Cook, stirring constantly, 1
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Seafood Enchiladas