Beets in Port

From the Boozy Chef - a wonderful way to get rid of port!

Buy all beets the same size, medium to small if possible. Remove greens completely and scrub beets lightly to remove dirt. Put into pyrex or other suitable container that is acid-proof. Cover with port about 2cm above beets and bake in 180C oven for 40 minutes. Serve hot or cold.

Source: contributed by Pat Russell in A Taste of Zonta Flavoured with Celebrities. Zonta Club of Adelaide Flinders Inc. District 23, Area 2 (n.p. [?Adelaide], 2003), p.33.

Italian Soup

2 quarts stock

1/4 lb. macaroni

1 small beetroot

1 pint milk

1 tablespoon parsley

Method: Break the macaroni small and boil in the milk until tender. Add parsley and beetroot (previously cooked) cut small, and seasoning. Bring to boil again, and serve.

Source: A Cooks' Tour of Recipes. Published for the Adelaide University S.R.C. [Students' Representative Council]. (Adelaide: Commercial Publications of South Australia, 1955), p.16.

Luncheon Salad

3 cups sliced beetroot
2 cups cooked string beans
1 cup French dressing
3 tbspns. mayonnaise
1 cup crushed pineapple
1 lettuce
2&1/4 cups cottage cheese

Method: Marinate beetroot and beans separately in dressing in refrigerator for 2 hours. Wash and drain lettuce and arrange leaves in the centre of a serving dish. Mix cheese, pineapple and mayonnaise until well blended. Pile this mixture on top of lettuce leaves then arrange marinated beetroot and beans around lettuce leaves. Chill to serve. Serves 5-6.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia; n.d., after 1987), p.58.