Recipes

Ingredients 2 head Broccoli - broken into florets   2 salad onions small - chopped   2 bacon rashers - chopped   1 cup currants - soaked in cold tea   egg mayonnaise with 1 teaspoon sugar   Procedure Cook chopped bacon until brown.   Plunge broccoli into boiling water and then into cold . Drain.   Place broccoli, drained currants, onion in a bowl pour egg mayo over to coat. Refrigerate Contributed by Janine Heidke            

Ingredients 1 bunch beetroot (4 beets)   Port   Red Wine   1 cup of brown sugar Procedure Peel and chop beetroot into cubes 1.5cm. Place in saucepan cover with equal parts of port and red wine. Add brown sugar and simmer until cooked and liquid should be syrup-like.   Serve hot as a vegetable. Great with steak, chicken and lamb. Contributed by Kelly Claydon

Ingredients 2 Beets   1 tbls grated horseradish   1/2 cup sour cream   lemon juice Procedure Cook beets with skin on. (Boil or microwave in water). Once cooked skin rubs off easily. Grate beets and mix with sour cream and grated horseradish. Lemon juice to taste. Serve with fresh vegetable sticks, eg carrot, celery, beans, asparagus, radish slices - or water biscuits.   Contributed by customer