Betty grew up in the South Perth/Como area and was educated at Perth College. The next step was a commercial course at Hartill’s Business College and a job with Westfarmers as a stenographer for five years. For two and a half years Betty was a member of the Westfarmers Marching Girls team which, during this time won two State and Australian championships. Now married to John and living on their property, “Glen Forest”, she has successfully brought up three children. Kerry, Ross and Geof. She helped with most jobs around the farm and now spends two days a week retaining some semblance of order in the local school library.
At present, an Arts Council committee member, Betty does some patchwork, quilting and knitting. She also enjoys cooking and is interested in many crafts, which she intends to follow up “one of these days when I have time”.
The Shearers’ Cook
As any shearer will tell you, the team cooks vary in quality, if not the variety of food presented at meal times. One such cook of the male gender was employed briefly in this area some years ago.
The gentleman in question had a few culinary masterpieces which failed to impress his customers but, by far the most outstanding was his solution to the dessert problem.
At the beginning of the week he made an enormous custard, at least that is how he described it. Each day it was served up with tinned fruit and cunningly disguised by the addition of rice, mixed fruit or whatever was at hand. One day it even arrived full of spaghetti.
The only problem was with this particular dessert was that the men found it almost impossible to consume. Furthermore the sheep dogs took one sniff and walked off in disgust. It was left to the farmer’s pigs, the last resort, to do the right thing.
Pepper Cheese
Ingredients
250g cream cheese
2 tablespoons Nestlé reduced cream or fresh cream
1 onion stock cube
1 clove garlic (crushed)
1 tablespoon lemon juice
Coarsely ground pepper or savoury pepper
Method
Beat cream cheese until soft. Beat in garlic and cream. Crumble in onion cube and mix in lemon juice. Blend until smooth and creamy. Divide into four equal portions and form into logs. Roll in pepper and refrigerate. Serve with crackers. Best kept for at lease a day before using.
Cheese and Potato Omelette
Ingredients
700g potatoes
8 rashers bacon, chopped
½ cup chopped onion
4 eggs
120g cheese
salt and pepper
Parsley to garnish
Method
Peel potatoes and cut into cubes. Boil for a few minutes until just tender. Butter a frypan and sauté onions and bacon. Add potatoes and shake pan gently until ingredients are mixed together and potatoes are lightly browned. Combine eggs, salt and pepper and half cheese. Mix in chopped parsley and pour over potato mixture. Cook slowly until almost set. Sprinkle with remaining cheese and heat through. Delicious server with hot, crusty bread and perhaps a salad.