Cowboy Supper

425g can baked beans

200g can corned beef (chilled)

black pepper to taste

1/2 beef stock cube, crumbled

50g cheddar cheese (cubed)

1 French loaf

Method: Empty baked beans into 3 pint casserole dish and cover. Cook on HIGH for 5 minutes. Gently stir in corned beef and season with pepper. Add stock cube. Cover and cook on HIGH for 5 minutes. Add cheese just before serving.

To warm bread: cut the bread into pieces and arrange in bread basket between absorbent paper. Microwave on MEDIUM for 3 minutes. Serve immediately.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.184.

Asparagus Ham Rolls

4 thin slices ham (or corned beef)

small can asparagus spears

milk

500 g (16 oz) can cream of asparagus soup

30 g (1 oz) cheese

60 g (2 oz) butter or margarine

Method: Grease a shallow ovenproof casserole. Drain asparagus and divide into 4 equal bundles. Roll a slice of ham around each bundle and lay in a casserole dish. Add enough milk to asparagus liquid to make 2/3 cup, then mix with asparagus soup. Pour over ham rolls. Grate cheese and sprinkle on top, dot with butter, and bake in a moderate oven (180C - 350F) for 20 minutes or until lightly browned.

Source: contributed by R. Davidson in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.6.