Tiny Taters and Walnut Salad

2 large cans of Edgell Tiny Taters or use up your own very small potatoes. Peel and boil until cooked but still firm.

3-4 red apples, chopped

6 sticks celery, sliced

2 cups of walnuts

Method: Combine potato, celery, apple and walnuts. Pour on a mayonnaise dressing.

Source: Mantle of Safety Cookbook 2 (The Port Augusta Women's Air Branch Auxillary of the Royal Flying Doctor Service of Australia, c1987), p.62.

Salami Canapes

8 ozs. sliced Salami Sausage

1-2 eggs (scrambled in a little butter with seasoning and a teaspoon of tomato ketchup to taste)

1 small can Baked Beans

1 small can Potato Salad

Chopped stuffed Olives and pickled onions for garnish

Method: Arrange slices of salami (with skin in place) on rack and place under a hot grill for a few seconds only, when they will curl up round the edges forming small cups. Fill salami cups with filling to taste, e.g. baked beans in tomato sauce, scrambled eggs, potato salad. Garnish with slices of stuffed olives and onions.

Source: Recipes for Slices and Snacks: Heartbeat Inc. Assistance Group, Adelaide Central Branch (Adelaide: n.d. [early 1980s?]), p.78.

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.