Olive was one of six women who met at the instigation of Hazel Chapman to discuss forming an Arts and Crafts group in Williams. As a result she became the inaugural president, a position she held twice. The first time was for six consecutive years, then came a three year break as vice president followed by a further three year term. During this time Olive was able to see the foundations for a sound organisation and was delighted with the renovation of the old hall and the erection of a brand new centre. Her efforts on behalf of the community were recognised by the Williams Lions Club when she won the Lions Citizen of the Year award in 1978. On her retirement as president, Olive was made a Life member of the Arts and Crafts group. Because of her experience and the encouragement she has always given to Boddington women who attended the Williams group, Olive was invited to attend the Boddington meeting called to form our own group. Her advice and encouragement is still sought whenever needed and her response is always generous and positive.
Crab Rice Mornay Parisienne
Ingredients
2 cups uncooked rice
3 tablespoons flour
120g mushrooms
½ teaspoon Worcestershire sauce
1 large tin crab (fresh crayfish, crab, or prawns can be used if you are lucky enough to have them)
Salt, pepper and paprika to taste
3 tablespooons butter
1½ cups milk
1 cup grated Parmesan or cheddar cheese
½ teaspoon sherry
Method
Cook rice until tender. Melt butter and stir in flour. Add milk and mushrooms. Add half cheese and stir over low heat until melted. Remove from heat. Add sherry and seasoning. Combine cooked rice, crap and sauce. Mix lightly. Pour into a greased casserole dish. Sprinkle top with remaining cheese. Bake at 180° for 25 minutes or until brown. Serve with a fresh salad.
Ham and Cheese Slice
Ingredients
12 slices white bread
120 g sliced ham
1 teaspoon French mustard
300 ml cream
4 eggs
2 tablespoons chopped parsley
240 g cream cheese
3 shallots
Salt and pepper
1½ cups milk
60 g cheddar cheese
Method
Remove crusts from bread. Beat cream cheese until softened. Combine with finely chopped shallots, ham and French mustard. Season with salt and pepper and mix well. Spread each slice of bread thickly with cream cheese mixture. Layer slices in a greased 40 cm by 25 cm dish. Combine beaten eggs, cream, milk, salt and pepper. Gently pour the mixture over bread. Sprinkle with grated cheese and chopped parsley. Bake in a moderate oven for 10 minutes. Reduce heat and cook a further 20 minutes or until custard is set.
Serves 6.