''What's Cooking Now''

From Time To Time I Will Be Posting Some Recipes From Missionary Wives.  I Hope You Will Enjoy Them.

CHICKEN SUPREME (serves 8) - - - (ONE OF MY HUSBAND'S FAVORITES)

INGREDIENTS: 1/2 Cup chopped onion, 1 1/2 cups uncooked rice, 1 stick butter, 3/4 tsp dry tarragon leaves crushed, 1 can Cream of Chicken Soup, 1/4 tsp pepper, 1 can Cream of Mushroom soup, 8 Chicken breasts, 1 2/3 cups evaporated milk, Seasoned salt and 1/4 cup melted butter.

Sauté onion lightly in 1/2 cup butter in large sauce pan. Stir in undiluted soups, evaporated milk and rice, mixing well. Add tarragon and pepper. Heat gently for about 5 minutes. Pour warm soup-rice mixture into greased 10 x 14 inch baking pan or large shallow casserole. Season chicken pieces with seasoned salt and arrange on top of pieces. Cover with aluminum foil. Bake at 300 degrees for 2 hours. Remove foil and bake 1/2 hour longer.

PASTA WITH SAUSAGE AND PEPPERS - - - (GIVEN TO ME BY GERRI KING, MISSIONARY WIFE TO BRIGHTON BEACH AREA IN NEW YORK CITY.)

INGREDIENTS: 1 jalapeno pepper (seeds removed), 2 cans tomatoes, 2 cans tomato paste, 2 cans tomato sauce, 1 sweet onion (cut in slices lengthwise), 2 green bell peppers cut lengthwise, 1 yellow pepper cut lengthwise, 2 red peppers cut lengthwise, 1 medium clove garlic minced, 1 tsp oregano, 1/2 stick butter, 2 slices yellow cheese, parsley, ziti pasta, 2 lbs. ground round, sweet and hot sausages.

COOK IN SAUCEPAN: tomatoes, paste & sauce, garlic, butter, oregano, parsley, cheese and hot pepper. . . SAUTÉ IN PAN: ground round until brown and sausages until well done. Drain. Add meat to sauce. After sauce has cooked about 30 minutes add the onions and peppers. Cook until tender. Add salt and pepper to taste. Cook ziti according to box directions. Serve with garlic toast and salad of your choice. Parmesan cheese can be added when served.

COMPANY BEETS AND PINEAPPLE (serves 4) - - - (ONE OF MY FAVORITES)

INGREDIENTS: 2 tbsp brown sugar, 1tbsp cornstarch, 1/4 tsp salt, 1 cup pineapple tidbits, 1 tbsp butter, 1 tbsp lemon juice, and 2 cups sliced beets drained.

Combine brown sugar, cornstarch, and salt in saucepan. Stir in pineapple with syrup. Cook, stirring constantly, until mixture thickens and bubbles. Add butter, lemon juice, and beets. Heat through.

GLAZED CARROTS (serves 4)

INGREDIENTS: 2 tbsp butter, 1/4 cup brown sugar, 2 tbsp Dijon mustard, 1/4 tsp salt, 3 cups sliced carrots cooked and drained, and 1 tbsp fresh snipped parsley.

Melt butter in skillet. Stir in brown sugar, mustard, and salt. Add carrots, heat, stir until carrots are nicely glazed.

PEAS AND CELERY (serves 4)

INGREDIENTS: 2 tbsp butter, 1/2 cup thinly sliced celery, 2/3 cup broiled sliced mushrooms drained, 2 tbsp chopped pimiento, 2 tbsp finely chopped onion, 1/2 tsp salt, 1/4 tsp savory, dash freshly ground pepper, 2 cups peas drained. Melt butter in skillet. Add celery, mushrooms, pimiento, onion, salt, savory, and pepper. Cook uncovered, stir frequently until celery is crisp-done, about 5 to 7 minutes. Add peas, heat until hot again.

SCALLOPED CORN (serves 4) - - - One Of Mom's Old Recipes

INGREDIENTS: 1 can creamed corn, 2 tbsp sugar, 2 tbsp cornstarch, 2 eggs, 2 cups milk, 1 tsp salt, 3 tbsp butter melted.

Combine sugar and cornstarch. Beat eggs lightly, stir in the milk and add to sugar and cornstarch. Stir in corn and salt. Add melted butter. Pour into greased pan or casserole. Bake in 375 degree oven for 45 minutes.

EASY CHEESECAKE RECIPE - - - (GIVEN TO ME BY MRS. JOANNE SMITH OUR BMFP INTERNATIONAL FIELD ADMINISTRATOR'S WIFE.)

INGREDIENTS: 1 large block cream cheese, 1 cup 4X sugar, 1 large Cool Whip, Graham cracker crust, and 1 can blueberry or cherry pie filling.

Cream together cream cheese and sugar. Add cool whip and mix, pour into graham cracker crust and top with pie filling. Chill thoroughly and serve!