Savoury Trays

Serve on either rectangular trays with food in vertical lines or round trays with food in wheel-spoke fashion:

Eggs in mayonnaise: Beetroot (dried on kitchen paper) diced and covered with french dressing: Asparagus spears: Red and Green peppers, sliced thinly: Tomatoes (halved and scalloped): Peas in mint: Carrots (baby), dipped in orange juice: Dried Apricots with cream cheese in centre: Variety of cold meats (bite size pieces).

Source: contributed by P. J. Young in Royal Adelaide Hospital Cookery Book: Our Favourite Recipes (Adelaide: 1981, 1st edition), p.7.

Easy Bortsch Soup (Cold)

Blend or puree the contents of:-

1 -- 30 oz. can beetroot

1 -- 15 oz. can tomatoes

1 small clove garlic (optional)

Add 1 can consomme

1 teaspoon salt

1 teaspoon sugar

3 dessertspoons lemon juice

Pepper

Chill and before serving add 1 carton sour cream stirred in carefully to create swirls of white against the red.

If desired, garnish with finely chopped fresh herbs - parsley, chives, etc.

Source: contributed by G. Isaachsen (Hawthorn Lewis No. 188) in The Grand Lodge of Antient, Free and Accepted Masons of South Australia presents Favourite Recipes submitted by wives of South Australian Freemasons (Adelaide, 1979).

Jellied Beetroot

1 large can of beetroot

1 packet port wine jelly

1/2 cup port wine

Method: Drain the beetroot, reserving the liquid.

Heat 1 cup of the liquid, pour over jelly crystals, stir until jelly is dissolved. Add the port wine. Put beetroot into a wetted mould and pour the jelly over and leave to set.

Source: contributed by Broken Hill Club in A Legacy of Recipes (Adelaide: Legacy Club of Adelaide, 1991), p.76.

Nutty Beetroot Salad

1/2 cup walnuts, chopped

1/2 cup chopped celery

3/4 cup mayonnaise

1 x 425 g can beetroot

Method: Grill walnuts until golden brown and cool. Combine walnuts, celery and mayonnaise in a bowl; add drained beetroot and toss ingredients to combine well. Chill. Garnish with celery curls to serve.

Source: The Parson Knows: Easy Dinner Party Recipes (The Parish of St. Stephen, Glenunga; n.d.), p.68 ['Christmas Menu']

Luncheon Salad

3 cups sliced beetroot

2 cups cooked string beans

1 cup French dressing

3 tablespoons 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: contributed by J. Aston in The Princess Royal Cookbook compiled by a sub-committee of The Muscular Dystrophy Association of South Australia (Kent Town: Peacock Publications, 1984 reprint of 1981 first edition; ISBN 0909209502), p.52.

Baby Beet Layer Salad

1 x 825g can baby beets
1 x 440g tiny taters
2 cups celery, sliced diagonally
1 green capsicum, chopped
1/2 lettuce, shredded
2 tomatoes, sliced

Dressing:
1/4 cup oil
1 tbspn. lemon juice
1/2 tspn. dry mustard
1 tbspn. finely chopped onion
1 tbspn. chopped parsley

Topping:
1 cup natural yoghurt
1 tbspn. honey
1 green apple, grated
1/4 tspn cinnamon

Method: Place the layer of lettuce first, then capsicum, then celery, then tomato, then potato, then baby beets. Pour dressing on and spoon topping last.

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.54.

Beetroot & Asparagus Red Indian

Method: Using sliced beetroot place on large round platter to form shape of head and shoulders. Using asparagus spears place around head to form head-dress. To make face use pieces of raw onion.

Source: contributed by Mrs. P. Jones in Look and Cook: 1st/3rd Glenelg Scout and Cub Group (1971), p.54.