Chicken & Chick Pea Casserole (Indian)

1 kg diced chicken
1 onions, diced
2 teaspoons garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1 packet taco seasoning
1 teaspoon coriander
2 cups corn kernels
400g tins chick peas
400g tin baked beans
1/2 litre water

Method: Brown chicken in oil with onions. Add spices and water. Add corn and chick peas. Cook for 15 minutes. Add beans. Thicken if needed with 2 tablespoons cornflour made to paste in 1/2 cup water. Serves 4-6.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.25.

Curry Quicky for Two

2 Rashers bacon
2 firm tomatoes
1 teaspoon curry
8 oz. tin baked beans
2 hard-boiled eggs

Method: Fry bacon until crisp and cut hard-boiled eggs into quarters. Gently heat beans with curry, when hot, fold in eggs and bacon. Serve with grilled tomato halves.

Source: Cooking for Two. Compiled by Women's Auxiliary of the S.A. Council on the Ageing for Adelaide's Second Senior Citizens' Week, April, 1969 (Adelaide [Allied Publishing Company), 1969), p.22 ['Quick Meals from Packets or Tins (Not so economical -- but hasty and tasty!)]

Super Kids Tarts

wholemeal bread slices
1 egg white
2 Tblsp TONE skim milk

Method: Cut circles from bread to fit into metal patty tins. Beat egg white and milk in a bowl. Brush both sides of bread circles with the milk mixture and press into lightly oiled patty tins. Bake at 190°C until crisp and golden. Use any of the following fillings or make some of your own choice:

Tuna: fill tarts with tuna (preheated), and top with sprinkle of grated LF [low-fat]-cheese. Place under griller to melt cheese.
Baked Beans: fill tarts with hot baked beans.
Ham and Corn: dice a little lean ham and stir into canned creamed corn. Heat this mixture then fill tarts.
Banana: heat mashed banana, sultanas and 1 Tblsp of fruit juice in a saucepan and serve in hot tarts.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.22.

Frankham Beans

potatoes, peeled, washed, sliced
LF [low-fat]-cheese slices
baked beans, 750g can, or suitable size
1 onion, sliced

Method: Cover the base of a large ovenproof dish with potato slices, then a layer of onion. Add the entire contents of the baked beans. Repeat a layer of potato slices and top with cheese and freshly ground pepper. Bake in moderate oven until potatoes feel tender to skewer test. Serve with fresh green salad. Quick, easy, economical and nutritious.

Variations: add a little granulated garlic, or chopped parsley or perhaps top with breadcrumbs.

Source: Rumbles Cookbook: low fat, low cholesterol, low salt and high fibre recipes edited by Judy Read (Adelaide: Royal Adelaide Hospital Health Promotion Unit, n.d. [1980s]), p.30.

Salami Canapes

8 ozs. sliced Salami Sausage

1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)

1 small can Baked Beans

1 small can Potato Salad

Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

Party Bean Dip

1 16 oz tin baked beans, 1 tbspn Worcestershire sauce, 1 tbspn prepared horseradish, half medium onion, 1/2 cup finely chopped crisp fried bacon.

Mix beans, horseradish and Worcestershire sauce. Press through a sieve. Add diced onion and bacon. Chill before serving.

Source: contributed by Elaine Jericho in Blyth Recipe Book: Favourite Tested Recipes of the Blyth Trinity Lutheran Ladies Guild (Blyth Womens Guild, 1972), p.15

Macaroni Bake

250g macaroni

4 rashes bacon

2 small onions, chopped

400g tin tomato sauce

400g tin baked beans

1.1/2 cups milk

250g grated cheese

Method: Cook macaroni in boiling water until just tender, drain. Fry onion and bacon until onions are translucent and stir into the macaroni. Add soup, milk, baked beans and 3/4 of the cheese. Mix well, then place in a greased baking dish and top with the remaining cheese. Bake for 45 mins at 190C.

Hints: Where possible use reduced or low salt canned soup. This dish is high in fibre and calcium. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.58

Een Tow, Wat Kai

(Minced Chicken and Baked Beans)

Three Persons

1/2 steamed chicken, large.

1 small tin baked beans.

Method: Chop chicken into small pieces. Pour a little stock into a frying pan. Turn baked beans into this and make thoroughly hot. Add the chicken chopped into small pieces. Mix a tablespoon Chinese sauce and pour over chicken. Bring to boil and cook for a few minutes. Add a little fat, if desired. Serve in deep dish.

Source: Azhar Ilias Abbas Recipes of the Orient Selected From Easily Obtainable Ingredients (Adelaide: Rigby, 1962), p.42.

Bean Snack

2 tins baked beans
1/2 teaspoon mustard
2 sliced onions
1/4 cup brown sugar
4 rashers cooked bacon
1/2 cup tomato sauce

Method: Place all in casserole and arrange chopped frankfurts all over the top. Bake for 1/2 hour in covered dish.

Source: contributed by Mrs. R. W. Warhurst in Food for Thought. Favourite Recipes Specially Contributed By 222 Adelaide Hostesses to Aid the S.A. Association for Mental Health (Adelaide; n.d. [late 1960s?]), p.42.