Left: Betty Crocker Delight in Cream Sauce by The Queen's School. This was the first-place winner in the Betty Crocker Baker's Fiesta.
Right: Winsome Ford placed second with this Callaloo Macaroni Bake at the Baker's Fiesta last Saturday. - PHOTOS BY NATHANIEL STEWART/FREELANCE PHOTOGRAPHER
The following are pictorial highlights of last weekend's Betty Crocker Baker's Fiesta held at the Ranny Williams Entertainment Centre in St. Andrew.
WINNING ENTRY BY ROSANNA KELLYMAN
Rosanna Kellyman's Taste Up The Flavour Salad was a first-place winner in its category.
Taste Up The Flavour Salad
1 head lettuce - 1 lb
1/4 lb carrots
1/4 lb salad tomatoes
1/4 lb cucumbers
2 olives
2 ortanique oranges
2 Deanjelo pears
1/4 pineapple
3 eggs
1/2 oz butter
1 oz chopped onion
1 oz chopped garlic
1 oz chives
1 oz oregano
1 oz basil
Salt/black pepper
all-purpose seasoning
1/2 tbs granulated sugar or sugar to taste
3 ozs sliced or chopped almonds
1/2 lb Tastee Cheese (grated and diced)
METHOD
Step 1
To prepare omelette, combine all herbs and spices along with eggs and whisk to a froth. Heat skillet or baking tray and melt enough butter to lubricate the pan. Add egg mixture topped with grated cheese and chopped tomatoes, cook over low flame or bake in oven at 350° F until done.
Step 2
Properly wash all fruits and vegetables.
Chop and slice lettuce, cucumber, tomatoes, apples, pineapples and omelette.
Shred carrots and segment oranges, reserving excess juice.
Toss all fruits and vegetables together, along with sliced or chopped almonds, diced cheese and sliced omelette in a large bowl.
Step 3.
Dissolve sugar in reserved juice then add a little water and simmer over low heat to make a syrup.
Add syrup to salad as a dressing.
Chill for approximately 15 minutes before serving.
