Judy grew up in Marradong, living in the since demolished mud batt house that served as a home and store for the Stagbouer family for many years. Built in 1902 by Mr Thomas, the house stood on the old road that linked Pinjarra with Williams and Narrogin, on a site which is directly opposite the home of Gordon and Marcia Nichols. Occupied for many years by Elizabeth Farmer and her family, Mr and Mrs George Stagbouer (Judy’s grandparents) moved there in 1919 and opened a small shop and petrol bowser. After 1930 the shop ceased to operate but petrol was still sold. When Mrs Bella Stagbouer was killed in a car accident in 1946, The Evans family moved there to look after Mrs Evans’ father. The property was later acquired by Bill Pollard and after several years, during which time it was unoccupied, the house was finally demolished.
Judy commenced her education at the Boddington school and completed it at Boys Brook. Originally trained as a nursing aide, Judy completed her general training at Fremantle and worked at Bunbury before joining the staff of the local hospital where her mother returned to live here in 1969. Now married to Quindanning farmer Denis Morgan and with two children, Bradley and Nicole, over the years Judy ha periodically returned to work at the local hospital but at the moment is employed doing what she enjoys most – being a “full time” wife and mother. Judy has thoroughly enjoyed the silver making workshops and made quite a few articles. In winter she enjoys a game of golf.
Hot Potato Salad
This makes a tasty and different accompaniment to cold meat and green salad.
Ingredients
3 cups of diced potato (cooked until just tender)
1 cup diced ham (or tiny pieces cooked bacon)
¾ cup finely chopped celery
1 onion, chopped and cooked or 2-3 spring onions finely sliced (or both)
1 dessertspoon mayonnaise
grated cheese
Paprika
Salt and pepper to taste
Method
Place potato, ham, celery and onion in a casserole dish and toss lightly with mayonnaise. Sprinkle with grated cheese and paprika. Heat through in a moderate oven prior to serving.
Mocha Mint Slab
Ingredients
Base
1½ cups self raising flour
1 cup coconut
½ cup brown sugar
185 g shortening
Mint Icing
1 cup icing sugar
2 tablespoons milk
30 g copha
Few drops peppermint essence
Mocha Topping
90 g copha
1 teaspoon instant coffee
½ cup cocoa
Method
Melt shortening in large saucepan. Add dry ingredients and mix well. Press into greased slab tin. Bake in moderate oven until firm, approximately 20 minutes. While still warm top with mint icing. Melt chopped copha. Add icing sugar, milk and essence. Mix well and spread over base. Allow to cool and top with mocha topping. Melt chopped copha, add cocoa and coffee, mix well, cool slightly and then pour over mint layer. Allow to set and cut carefully into squares or finger lengths.