Culinary Classics

WHEN Barbara Hooper's parents bought a farm at Te Roti back in the 50s, Barbara declared she would not move to "the sticks" and left school to work at the BNZ in Hawera.
She met husband Ian at a Bible Class dance and they were married four years later. They then moved to a farm at Awatuna and initially, lived in two rooms at the end of a woolshed. Fortunately they had a real house before too long, and spent 45 happy years in "the sticks," raising five children (including a foster daughter) and being part of a thriving rural community.
Barbara and Ian were the "young" ones in the district- everyone else was "old"- at least 45! There were numerous committees and organisations to support including the local church, and Barbara taught Sunday School for around 30 years, 20 of those as Superintendent. Looking back, Barbara realises that was the beginning of several things she'd never anticipated getting caught up in.
Sheep farming was tough financially and Barbara worked at the Awatuna Store & Post Office for three years before applying for a job at Taranaki Farmers in Stratford. She was there 24 years as Manager & Fashion Buyer for the company, and despite the daily travelling on narrow, winding roads, and loss of spare time, enjoyed the challenge from Day One. She and Ian ensured family time revolved around their children's interests, such as hockey and Sunday School.
Farmers was a great place to work and Barbara was told to run the department as if it was her own business. She was also expected to make a profit! In her first year, Barbara did a stock take four times, but the job was made easier when computers were introduced. When she was out buying stock, Barbara was able to mentally keep a tally of expenditure which was advantageous.
Fashion Parades featuring clothing for sale were popular, especially in rural areas such as Tahora, where a blanket was strung up across the centre of the hall to provide separate changing rooms. The twice a year sales were eagerly anticipated and customers would be queued up at the door long before opening time. Window dressing competitions were also looked forward to and Barbara and her staff had a lot of success in that area.
In 2002 Barbara was awarded a STDC Citizens Award for her contribution to the Awatuna district and in the church at Opunake. Helping plan the Awatuna School & District's centennial was a great experience culminating in a superb event, made affordable for everyone and also making a healthy profit which was returned to the district to maintain the hall and other amenities.
Barbara became a member of the lay ministry team at Opunake Co-op Parish which included crisis visiting, and later completed her hospital chaplaincy training. Barbara is a "people person" and enjoys being wherever they're at, spiritually. She is now Chaplain at the Chalmers complex and enjoys getting to know the residents, and being able to "walk" them through their final journey when the time comes. She says it is a privilege to be allowed in people's lives at that time.
Barbara readily acknowledges the support and assistance Ian has given her over the years. They celebrated their golden wedding anniversary last year and are enjoying semi-retirement which involves jaunts in their campervan.
Barbara's chicken recipe originally came from a Womens Division recipe book and with a few amendments she has improved the presentation of the dish.

Curried Chicken Casserole



(serves 10 as main meal dish)
BOIL two chickens until tender.
Strain the stock off from the meat and leave the meat to cool.
Dice 4 Onions, 4 Carrots and a small head of Celery. Boil these in the Chicken Stock until just cooked. Strain and set aside.
In an electric or large frying pan heat two tablespoons of olive oil and add 3 tart apples, 1 small finely chopped onion and a few cloves of garlic, all chopped finely. Cook lightly but do not brown. Add vegetables and enough chicken stock (which had cooled and had any fat removed) to make a good quantity of sauce. Thicken by using a little flour mixed with milk, and curry powder to taste, also salt and pepper. Blend well, add a good squeeze of lemon juice and ½ cup cream. Two chicken cubes if available improve the flavour. Break chicken up into pieces and place in a large ovenware dish and pour sauce over. Sprinkle with crumbed grilled bacon.(optional)
This dish is a family favourite and can be prepared well in advance. It also freezes well and if you want a smaller amount one bird can be used and the quantities halved.
Serve with an attractive dish of boiled rice garnished with parsley, small baked potatoes, green peas or beans.
When prepared in advance it needs only ½ hour in a moderate oven before serving.