Granny's Mains


Mexican Baked Fish

Ingredients

• 1 1/2 pounds cod
• 1 cup salsa
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup coarsely crushed corn chips
• 1 avocado - peeled, pitted and sliced
• 1/4 cup sour cream

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
2. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.
3. Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Macaroni and Cheese

Ingredients

• 1 (16 ounce) package macaroni
• 1 cup American cheese
• 1 (8 ounce) package extra sharp Cheddar cheese
• 1/2 cup butter

Directions

1. Cook elbow macaroni according to package directions. Drain.
2. Meanwhile, cut up butter, American cheese, and sharp cheese into 1 inch squares for easy melting. Separate butter and cheeses into two equal size portions.
3. Begin with one of the butter and cheese portions, microwave on 50% power for 7 minutes. Remove from microwave and stir well. Add second portion of butter and cheese to melted mixture. Microwave an additional 7 minutes on 50% power. Remove and stir well.
4. Pour cheese mixture over cooked macaroni and stir until noodles are coated with butter and cheese mixture. Allow to stand for 10 minutes before serving.

Cheese and Broccoli Soup

Ingredients

• 1/2 cup butter
• 1 cup all-purpose flour
• 11 cups water
• 3 cubes chicken bouillon
• 2 pounds skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 heads fresh broccoli, cut into florets
• 1 1/2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 cup light cream
• 3 cups shredded Cheddar cheese

Directions

1. In a 5-quart pot, melt butter over medium heat. Mix in flour, stirring constantly until a thick paste forms. Remove from pot, and set aside.
2. 2 In same pot, combine water, bouillon cubes, chicken, broccoli, salt and pepper. Bring to boil over high heat. Reduce heat to medium low, and simmer for 45 minutes.
3. 3 Stir in the flour mixture a little bit at a time until soup thickens. Simmer 5 minutes. Reduce heat, and stir in cream. Mix in cheese 1 cup at a time, and stir until melted.

Barbeque Seitan and Black Bean Burritos

Ingredients

• 3 tablespoons olive oil
• 1 small onion, chopped
• 5 green onions, chopped
• 2 cloves garlic, minced
• 2 habanero peppers, seeded and minced
• 1 red bell pepper, chopped
• 1 1/2 (8 ounce) packages seitan
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (16 ounce) can diced tomatoes
• 3 cups cooked white rice
• 3 tablespoons chopped fresh cilantro
• 1 (18 ounce) bottle barbecue sauce
• 10 (10 inch) flour tortillas

Directions

1. In a large saucepan (wok pans also work well) heat oil over medium-high and saute yellow onion, green onions, garlic, habanero, and bell pepper until onions become translucent. Add seitan and saute another 5 minutes. Add black beans and tomatoes. Heat through.
2. 2 In a medium size mixing bowl combine heated mixture with cooked rice, cilantro, and 1 cup barbecue sauce.
3. 3 Lay tortillas on flat surface. Spoon about 3/4 cup of filling onto each tortilla's center. Wrap tortilla so that mixture is captured on the inside .
4. 4 In a casserole dish pour barbecue sauce to coat the dish's bottom. Place burritos in dish and pour more barbecue sauce on top of them. Bake in a preheated 350 degrees F (175 degrees C) oven for 35 minutes.