Betty grew up in the South Perth/Como area and was educated at Perth College. The next step was a commercial course at Hartills 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, 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”.
Pepper Cheese
Ingredients
250g cream cheese
2 tablespoons Nesles 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.