Margaret was born in Williams and lived in Wandering until she was three years of age. Her family moved to Boddington where she has lived ever since. Margaret married a local lad and their two grown up children still live in the district. Margaret’s main interest in the arts Council is her enthusiasm for ceramics.
Beef Macaroni Casserole
Marvellous to leave in the oven for hungry husbands while out and about on Arts Council activities.
Ingredients
½ cup macaroni (boiled in salty water and drained)
110 g bacon bieces
1 420 g can tomato soup
500 g mince
Salt and pepper to taste
2 onions
small green capsicum or small tin drained capsicum
1 beef stock cube
1 cup water
Method
Chop up onion, capsicum and bacon pieces. Sauce bacon in large pan. add onion and capsicum. sauce a further three minutes. Add mince and stir constantly until brown. Add soup. water, stock cube, salt and pepper to taste. Cover and simmer twenty minutes or pour into casserole and cook in oven. Add macaroni just before serving, mixing well.
Date Queen Cake
This cake was often used as a birthday cake for various members of her family by Gran Roberts (née Wilson) and has been handed on to subsequent generations.
Ingredients
1 cup dates, chopped
1 cup boiling water
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
1 teaspoon baking powder
Pinch salt
1 cup sugar
¼ cup butter
1 egg
1½ cups plain flour
½ cup chopped nuts
Method
Pour boiling water over dates and bicarbonate of soda and allow to stand while preparing other mixture. Cream sugar and butter. Add egg and vanilla essence. Add flour, baking powder and, salt, which have been sifted together. Mix in chopped nuts and date mixture. Pour into a prepared loaf tin and bake in a moderate oven for 35 minutes.
Walnut and Rice Crunchies
180 g butter
1 egg, beaten
1½ cups rice bubbles
1 teaspoon almond or vanilla essence
180 g sugar (¾ cup)
1 cup walnuts, chopped
1½ cups self raising flour
Method
Cream butter and sugar. Add beaten egg. Mix well. Add Rice Bubbles, walnuts, sifted flour and essence. Mix well. Roll into small balls and place on a cold slide. Bake in a moderate oven for 15 minutes or until golden brown. Makes 3½ dozen.
this recipe is a favourite of kids of all ages.