You can tell this an 80s recipe by the lovely wooden bowl and spoon in the picture. Not convinced that the spoon would be much good for getting the casserole out of the bowl though. Think a more modern metal one would do a far better job.
Everyone has a quick pasta recipe these days and at first glance this one doesn’t seem all that unusual, but back when Mum cut this one out it was a fairly new idea for her. At that time the only pasta dish she made spaghetti bolognese.
I’m usually very lazy and buy marinated chicken wings from the supermarket, but having found this recipe I’m now wondering why. I especially like the tip about not leaving the wings too long in the marinade because the bought ones obviously have been and are very dark.
Did you think using chickpeas in a recipe was a new thing? This Moroccan style casserole from a 1990s, Australian Women’s Weekly supplement Clever Casseroles disproves this. This recipe is more than 20 years old and a. is Moroccan style and b. uses chickpeas – everything old is new again…….and it even includes a couscous recipe.
The recipe suggests using these chicken drumsticks hot or cold for picnics, but I think you could also make the recipe using chicken wings or chicken tenders and serve them up as party finger food. The cornflake coating would give them a lovely crunch.
Version One has the grand title Chicken Saute Au Gratin – a bit fancy really for chicken and mushroom topped with chips and cheese. Still as the tag at the bottom says it’s a great one for kids.
Version Two is not that much more sophisticated and should also be one kids love. Having just made a ‘pasta bake’ ie macaroni cheese for my grand-daughters, I really think this could also be called a pasta bake. Although I think I’d substitute whole milk for the evaporated milk for a better flavour.