Cuban Chicken

4 boneless chicken breasts
1 tablspn Oil
1 pkt Spring Veg soup mix
2 bananas, sliced
1 cup pineapple juice
1/2 cup water

Heat oil and brown chicken and bananas, set bananas aside. Add combined soup mix, pineapple juice and water to chicken. Stir until boiling. Cover and simmer gently for 15 mins, until cooked. Add bananas and reheat before serving with rice or vegetables.

Source: contributed by Jean Potter in Camden Primary Recipe Book. Compiled by Linda Mc Gee & Dianne Goldsworthy ([Adelaide], n.p., n.d. [late 1980s-early 1990s]), p.19.

Chicken with Rice

1 large onion
1 cup chopped celery
1 large apple
2 oz. butter
2 cups cooked chicken
Pinch rosemary
1 tablespoon fruit chutney
Salt and pepper
1/2 cup dry sherry
1 8 oz. tin condensed cream of mushroom soup
A few breadcrumbs
1 cup rice

Method: Boil rice in salted water for 15 mins. Drain. Chop the onion, celery and apple and fry in butter until they are beginning to brown. Put a generous layer of rice in the base of a large ovenproof dish and make a hollow in the centre. Mix the cooked chopped chicken, rosemary, chutney, sherry, salt and pepper and condensed mushroom soup. Pour into the rice. Cover with the chopped apples and onions and sprinkle with breadcrumbs. Bake in moderate oven for 40 minutes. Makes 6 helpings.

Source: The Possum Cookery Book in Aid of Miss Minda - Telethon (Brighton: Minda Home Auxiliary, n.d. [1960s - post 1963]), p.40

Asparagus Casserole

2 tins asparagus cuts (440 grams)
1 tin mushrooms (440 grams)
250 grams grated cheddar cheese
2 Tablespoons butter
2 eggs
2 Tablespoons flour
1/2 cup cream
Salt and pepper

Method: Drain mushrooms and asparagus and warm in butter. Whip cream, eggs and flour until foamy. Layer 1/3 of the cheese on bottom of pan add 1/2 of the asparagus and mushrooms. Repeat layer ending with cheese. Pour cream mixture over all. Bake 30-45 minutes at 350 degrees [F]. 1-2 cups of leftover chicken or ham may be layered in for a main dish.

Source: Teas and Trading Tables. Recipes compiled by members of St. Peter's College Mission Guild (n.d. [post-1979], n.p. [Adelaide]), p. 46-7.

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.

Barbeque Fruit Sauce

3/4 cup onions, finely chopped
3 tsp prepared mild French mustard
8 peach halves, cooked or canned
120ml peach juice (no added sugar)
50ml white wine vinegar
1/2 cup tomato sauce
2 tsp W'stershire sauce

Method: Cook onions over low heat, stirring frequently for 2 minutes. Add vinegar, mustard and W'shire sauce and stir for 3 minutes. Stir in peaches, juice and tomato sauce, reduce heat and simmer until mixture thickens, 15-20 minutes.

This is delicious served over boned and skinned chicken.

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]), p44.

Chicken & Tomato Mousse

1 packet Continental Savoury Tomato with Noodles Soup
1&1/2 cups water
4 teaspoons gelatine
1/2 cup hot water
1/2 cup cream
1/4 cup mayonnaise
2 cups cooked chicken
3/4 cup diced celery

Method: Make up soup using 1&1/2 cups water only. Simmer 5 minutes, then cool. Sprinkle gelatine into hot water, stir till dissolved. Add to soup with cream and mayonnaise. Mix chicken and celery into mixture. Pour into wetted mould and refrigerate till set. Remove from mould, decorate and serve.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Pancake Cutlets

Mince some cold chicken and cooked ham, about 1/2 lb. in all. Mix with 1/4 cup gravy, a little tomato sauce, pepper and salt. Make a batter of 1/2 cup flour, 1/2 cup milk and 1 egg. Beat until smooth. Heat some lard or good dripping in a frying pan, pour in the batter and cook on both sides. Turn out, cool a little, then spread mince over pancake, roll up neatly, cut into 1/2 inch slices, dredge with flour, roll in egg and breadcrumbs and fry in boiling fat.

Source: contributed by Mrs. Alb. Keil in The Barossa Cookery Book: 1000 Selected Recipes from a District Celebrated Throughout Australia for the Excellence of its Cookery. Every Recipe of Proved Merit and Signed as such by the Donors (33rd edition, 2006), p.24.

Chicken and Vegetable Casserole

1 Cooked Chicken cut in pieces
1 large can Cream of Chicken Soup
1 large can Vegetable Soup
Salt and Pepper

Mix altogether and place in casserole dish. Heat in moderate oven.

Source: Royal Adelaide Hospital Research Fund Recipe Book (Kurralta Park: Colour Printing House Pty. Ltd., c.1985), p.35.

Toasted Chicken Fingers

1 cup cooked, diced chicken
1/2 cup diced celery
1/2 an onion, grated
Salt and pepper to taste
2 tablespoons diced capsicum
1/2 cup mayonnaise
Wholemeal bread
Grated cheese

Method: Combine all ingredients except bread and cheese. Spread mixture on slices of buttered bread. Place on oven tray and bake for 30 mins at 180C. Slice into fingers.

Hint: Not suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.200.

Speedy Chicken Casserole

1 chicken, cooked and chopped OR 1 kg chicken thigh or breast pieces, cooked in a fry pan
425g can condensed celery soup
425g tin condensed chicken soup
1 cup milk
425g tin corn kernels
1 medium carrot, diced
1 capsicum, finely chopped
1 cup frozen peas
1 cup grated cheese

Method: Heat soups and milk in a saucepan, stirring until blended. Remove from heat and stir in cooked chicken and vegetables, pour into greased baking dish. Spread over the top of chicken mixture and sprinkle with cheese. Bake for 30-40 mins at 200°C.

Hints: Serve with pasta, potatoes or salad. To ensure the casserole does not become too runny, add one can of soup at time and mix thoroughly. The amount of soup used may need to be reduced. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.86.

Rolled Chicken with Fruits

1 chicken, boned
salt and pepper
4 slices ham
1/2 cup fresh whole-grain breadcrumbs
chopped fresh parsley and oregano
10 soaked stoned prunes
15 soaked dried apricots
brandy to sprinkle

Method: Spread out the chicken, skin side down on a board. Cover with plastic wrap. Pound gently until even fleshed. Remove plastic. Sprinkle chicken with brandy, salt and pepper. Place ham on top. Combine the breadcrumbs with parsley, oregano and pepper. Sprinkle over the ham. Put a line of apricot halves and beside these a row of prunes down the middle. Fold in the ends and roll the whole lot up. Tie with string at regular intervals. Season with salt and pepper. Rub over with olive oil. Bake at 180°C for one hour in an oven bag. Cool. Serve, sliced thinly, with salads or freeze for Christmas.

Source: contributed by Alvena Hall in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.21.

Spicy Chicken Drumsticks

8 chicken drumsticks or 4 thigh fillets
100mls Hoi Sin sauce or Teriyaki sauce
1/2 cup tomato sauce

Method: Place drumsticks into baking dishes and cover with the combined sauces. Bake at 180°C for 30 minutes. Turn drumsticks over and cook for a further 20 minutes or until cooked. Serve with plain boiled rice or Chinese fried rice. Serves 4-6.

Hint: Chicken thigh fillet may be used instead of drumsticks. Suitable for freezing.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.85.

Very Easy Chicken Nuggets

2 Breast fillets
1&1/2 cups good quality mayonnaise
1&1/2 cups bread crumbs

Method: Cut chicken into bite size pieces. Coat in mayonnaise and then bread crumbs. Bake 20 minutes in 180°C oven.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.107.

Quick Curried Chicken

425g tin apricots
2 onions, sliced
1kg diced chicken breasts
2 tablespoons curry powder
2 tablespoons cornflour
Extra water

Method: Drain and finely chop or process apricots, reserving juice. Cover a baking dish with foil and place chicken, onions and apricots in. Mix curry powder and cornflour together with apricot juice and extra water. Pour over chicken mixture and bake for 60-90 minutes at 180°C or until chicken is thoroughly cooked.

Hint: vegetables of choice can be added to this dish. Serve with mashed potatoes and peas; salad, pasta or rice. Suitable to freeze.

Source: Royal Adelaide Hospital Community Children's Centre (RAHCCC) Cookbook, 2nd edition (Adelaide, 2008), p.75.

Sandwich Fillings

Cottage cheese, drained crushed pineapple, onion, salt.
Chopped raisins, mashed banana, a little sugar, orange juice.
Dates, chopped orange, nuts and raisins.
Peanut butter, cheddar cheese and chopped raisins.
Grated carrot and chopped raisins over peanut butter.
Cheese or ham with pineapple slices.
Ham or asparagus, or egg (curried).
Tomato and egg.
Chicken, walnuts and tomato.
Vegemite and walnuts.
Salmon and cucumber.
Cucumber (finely chopped), grated onion and mayonnaise.
Cottage cheese, celery, walnuts (grated carrot adds colour).

Source: contributed by Elizabeth M. Keynes in Angaston Kindergarten Jubilee Cookery Book 1955-1985. 1986 edition (Angaston, 1986), p.5.

Lib's Chicken

1 chicken (a bag of pieces) cut into portions and rolled in a mixture of flour, salt, pepper and plenty of paprika (it will look pinkish). Put in casserole dish and sprinkle lots of cut parsley over it.

In another dish mix one tin of condensed chicken soup with one large carton of cream, and pour over meat.

Bake for 1&1/2 hours at about 300°-350°F (150°-180°C) but turn back if bubbling. If not ready to eat, can be turned right back to lowest and left in oven.

Source: contributed by Nan Rischbieth in Penneshaw Area School: Culinary Creations (Penneshaw Area School Welfare Club, Kangaroo Island: 1998), p.31.

Christmas Club Sandwich

3 slices thin buttered toast, crusts removed
2 tablespoons cream cheese
1 tomato sliced
1 cucumber sliced
3 rashers bacon, crisply fried
large lettuce leaves, washed & dried
slices of chicken or turkey with stuffing or relish

Method: Start with 1 slice of toast, spread with half cream cheese & follow with tomato & cucumber slices. Add rasher of bacon & lettuce. Another piece of toast spread with cream cheese, then thin slices of turkey or chicken with stuffing. Top with tomato, cucumber & lettuce & last piece of toast. Accompany with cranberry sauce or pickles.

Source: American River C.W.A. Recipes for Christmas and Special Occasions (1998), p.100.

Chicken Bearnaise (Quick and easy)

Spray a shallow casserole with a preparation such as Pure and Simple.

Place chicken breasts side by side.

Cover with a layer of Bearnaise sauce (I always buy the prepared variety which is quite satisfactory for this dish).

Sprinkle with grated gruyere cheese and cook in a moderate oven 20 to 30 mins.

(The recipe says that cream can be mixed with the juices to make a sauce. The juices are mostly the oil from the Bearnaise sauce so I discard this as I find that combined with the cream the sauce is far too rich.)

Source: contributed by Barbara Kelsey in The Embroiderers' Recipe Book. Compiled by members of The Embroiderers' Guild of South Australia Incorporated ([Adelaide], n.d.), p.29.

Chicken Mornay

Put 1 tbsp. of margarine in saucepan, melt slowly, add 1 slice bacon finely cut and cook in butter for 1 minute. Add 1&1/2 pts. milk, 1 cup chicken or vegetable stock, 1 onion grated, 1 medium carrot grated, 2 cups cooked potato or 2 medium sized potatoes grated. Cook these vegetables in milk and bacon and stock until vegs. are tender. Add 1 cup grated cheese, little tomato sauce and Worcestershire sauce, 1 cup rice can be added if desired. Chop finely well boiled or steamed chicken or fowl and add above mixture and thicken with plain flour - about 1/2 cup and salt to taste. If fowl is large, a little can be used to make chicken jelly for sandwiches.

Source: contributed by Mrs K. Kelly in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.5.

Asparagus Mornay

Equipment Needed:

Sharp knife

Measuring Cup

Can opener

Saucepan

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Ingredients:

1 medium Onion (diced)

2 tablespoons Butter / Margarine

1 tin Asparagus (including liquid)

1 tin Cream of Chicken Soup (condensed)

1 cup Milk

4 slices Ham

1 cup Chicken (cooked and cubed)

2 tablespoons Plain Flour

3 sliced boiled Eggs

1/2 cup Cream

Method: Place ingredients in a saucepan and bring to boil. Thicken with plain flour made into a paste with a small quantity of milk. When thick, add eggs and cream. Can be served hot or cold.

Source: Quick and Easy Savouries (Kent Town: The South Australian Country Women's Association Incorporated, n.d. [2000s]), n.p.