New recipes offer pita pizza, Mexican lasagna dishes

When I sat down to write this column I did not have any recipe mail to share and wondered what I would share with you this week.

Then I checked my e-mail and found that a friend had sent me about 12 recipes, perfect for sharing. So, from a friend of mine to you, here are several new recipes to add to your clipped recipe file.

Enchilada Lasagna

This Mexican casserole is like a big lasagna, with layers of tortillas instead of the traditional noodles. And it's so much simpler than rolling up individual tortillas. Serves 6.

One (3-pound) chicken, boiled, deboned and cut into bite-sized pieces (save the broth)

2 tablespoons vegetable oil

1 cup onion, chopped

1 cup bell pepper, chopped

1 tablespoon dried oregano

1 (10-ounce) can cream of chicken soup, low fat

1 (10-ounce) can cream of mushroom soup, low fat

2 (10-ounce) cans chopped tomatoes

1/2 pound cheddar cheese, grated

1/2 pound Monterey Jack cheese, grated

12 corn tortillas

Cook chicken, covered in water, for 30 to 40 minutes until done. Remove from broth and let cool to touch. Preheat oven to 350 degrees. Heat the vegetable oil until hot. Add the onion, bell pepper and oregano; sautZ until onion is translucent. Remove from heat and add the chicken soup, mushroom soup, and the canned tomatoes (including juice). Stir to combine. Dip the tortillas into the warm chicken broth for a few seconds, one at a time, and make a layer across the bottom of the 9-by-13-inch baking dish with four of the tortillas, cut to fit, if necessary. Sprinkle half of the chicken across the layer of tortillas. Spread 1/3 of the soup mixture over the chicken and sprinkle 1/3 of the grated cheese.

Repeat with another layer of tortillas, chicken, soup and cheese. Dip the remaining tortillas in the broth and layer across the top. Spread the remaining soup mixture over the top and sprinkle with the remaining cheese. If you've prepared the day before cooking, cover the dish in plastic wrap and place in the fridge overnight. Bake in the oven for 30 to 45 minutes until hot and bubbly and slightly browned. Serve hot and enjoy.

Flounder Fillets

Fish fiesta-style is all spiced up!

4 ounces (1 cup) shredded Colby-Monterey Jack cheese blend or shredded Cheddar cheese

1/2 cup plain bread crumbs

2 (6-ounce) cans crabmeat, drained, flaked

1 (4.5-ounce) can chopped green chiles

2 teaspoons taco seasoning mix (from 1.25-oz. pkg.)

2 eggs

2 pounds flounder fillets (6 pieces)

2 teaspoons lemon juice

1 (16-ounce) jar thick and chunky salsa

1/4 cup water

1 tablespoon plain bread crumbs

Heat oven to 400 degrees. In large bowl, combine cheese, 1/2 cup bread crumbs, crabmeat, 3 tablespoons of the chiles, taco seasoning mix and eggs; mix well. Sprinkle each flounder fillet with lemon juice. Spread crabmeat mixture over each fillet. Roll up each. Place in ungreased 12-by-8-inch (2-quart) glass baking dish. In small bowl, combine salsa and water; mix well. Spoon over rolled fish. Sprinkle with remaining chiles and 1 tablespoon bread crumbs. If desired, sprinkle with additional cheese. Bake at 400 degrees for 20 to 30 minutes or until fish flakes easily with fork.

Pronto Pita Pizza

Makes 4 thick-crust or 8 thin-crust slices

4 pita breads (6-inch diameter)

2 cups canned pizza or pasta sauce (1/4 cup per half-pita)

1/4 cup fresh leaves, chopped or 1/2 tablespoon dried basil or oregano leaves, finely chopped

2 cups (8 ounces) mozzarella cheese, shredded (1/4 cup per half-pita)

2 tablespoon Parmesan cheese, grated (1/4 tablespoon per half-pita)

Baking sheet or cookie tin

Garlic-flavored nonstick cooking spray

Choice of toppings:

8 tablespoon ripe black olives, chopped (1 tablespoon per half-pita)

2 cups (5 ounces) canned mushrooms, sliced

4 Roma (plum) tomatoes, chopped (1 cup)

Pre-cooked pepperoni or sausage, miniatures

2 cups grilled chicken, chopped

2 small red onions, thinly sliced

Split bread around edge with knife to make 2 rounds. For thick crust use one whole pita and place ingredients on top, or slice 3/4 open, and add toppings inside. Spray the "bottom" of the pita with garlic-flavored nonfat cooking spray and place on a baking sheet. Pita rounds normally have one side that curls upward; designate that side as the "top" so it holds the sauce and topping securely. Spread pizza sauce on pita top or inside full pita. Add choice of toppings. Lay on tomato first, then meat, followed by mushrooms, onions, and olives. Sprinkle with cheeses. Dust with basil or oregano. Bake on cookie sheet or baking pan at 350 degrees until cheese is hot and bubbly, about 10 minutes. You can also close pita, wrap in foil, and cook over coals until hot, about 20 minutes. Cut and serve piping hot.

Banana Mandarin Cream Cheese Pie

1 (9-inch) graham cracker crumb crust

1 (8-ounce) package cream cheese, softened

1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (not evaporated milk)

1/3 cup lemon juice

1 teaspoon vanilla extract

3 medium bananas

Additional lemon juice

1 (11-ounce) can mandarin orange segments, well drained

In large mixer bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand milk until smooth. Stir in 1/3 cup lemon juice and vanilla. Slice 2 bananas; dip in lemon juice and drain. Line crust with bananas and about two-thirds of the orange segments. Pour filling over fruit. Chill 3 hours or until set. Before serving, slice remaining banana; dip in lemon juice and drain. Garnish top with banana slices and remaining orange segments. Refrigerate leftovers.

Peach Macaroon Cobbler

2 (29 ounce) cans peach slices, drained

1 tablespoon cornstarch

2 tablespoons lemon juice

2 tablespoons butter, cut into small pieces

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1 egg, slightly beaten

2 tablespoons butter, melted

1/2 teaspoon vanilla

3/4 cup flaked coconut

1 cup whipping cream

2 tablespoons powdered sugar

Preheat oven to 375 degrees. For filling, in a large bowl combine drained peaches, cornstarch, and lemon juice; toss well. Pour into a 2-quart square baking dish. Dot with the 2 tablespoons of butter. Bake for 20 minutes or until bubbly. Meanwhile, for the topping, in a medium bowl, combine flour, granulated sugar, baking powder, and salt. Add egg, melted butter, and vanilla; stir well. Fold in 1/4 cup of the coconut. Dollop topping over filling. Sprinkle with remaining coconut. Bake for 35 minutes; cover with foil after 20 minutes to prevent over-browning. Cool 30 minutes. In a chilled bowl combine cream and powdered sugar; beat on medium-high speed until soft peaks form. Serve warm cobbler with whipped cream. Makes 8 servings.

I hope you are able to enjoy a few of these recipes. Have a great week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.