The Russell Fair - Culinary Arts Junior Division

COUNTRY FAIR BAKING CONTESTS RULES
(Entry Sections 62 & 63)
A)	All entrants into the contest must submit entries that were made using the sponsor's product
B)	A product label must accompany each entry as proof of purchase.
C)	All entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the judge(s) will be final.
D)	Winners' names and addresses must be submitted with each entry.
E)	All first place winners must submit recipe, proof of purchase, photograph and a signed release form giving permission to the sponsors to use the winner's name, recipe and/or photograph in any other advertising or publicity without payment. All first place winners - please ensure your picture is taken in the exhibit hall on Sunday, September 11, between 2:30 and 3:00 p.m. to ensure compliance with the rules.
F)	The fair will forward signed release forms, recipes and photographs for the first place winners together with a list of all the names and addresses for 2nd and 3rd place winners.

ENTRY SECTIONS

Fleischmann’s Yeast “Youth” Best Bread Contest: Best homemade bread from a contestant from 13 - 18 years of age. Entire crust 24 hours old. Judging based on appearance, taste, texture and recipe creativity. Product label and recipe must accompany entry. Prizes: 1st, $15.00; 2nd $6.00
Robin Hood Flour “Beginners Best Lunchbox Snack” Contest: Best homemade squares (3) or bars (3) by exhibitor 12 years of age and younger. Product label and recipe must accompany entry. Prizes: 1st, $15.00.

AGES 12 YEARS AND UNDER

Dress up a potato; use your imagination, on 9” paper plate, named.
Hopscotch crunches, 3 on a plate using the following recipe:
Melt over hot water 1 pkg. Butterscotch chips. Add ½ cup peanut butter. Remove from heat. Stir in 1 cup miniature marshmallows and ½ can chow mein noodles. Drop by tsp. onto waxed paper. Chill until set.
Creative Krispies: Rice Krispies “object”, exhibitor’s choice, one large or three small. To fit on approximately 9” paper plate.
Healthy after school snack..

AGES 13 - 18

Oatmeal drop cookies, 3 on a plate, using the following recipe:
1 cup shortening, 1 cup brown sugar, 1 cup granulated sugar, 2 eggs, 1 tsp. vanilla, 1 ½ cups sifted all purpose flour, 1 tsp. baking soda, 3 cups quick cooking oats. Cream shortening and sugars. Add eggs and vanilla. Beat well. Sift flour salt and soda. Add to creamed mixture. Stir in rolled oats. Drop tbsp. onto ungreased cookie sheet. Bake in oven at 350 deg. F for approx 20 minutes.
“A Good School Lunch”, 50% display, 50% nutrition.
Healthy after school snack.
Chocolate spiders, 4. Use the following recipe:

1 cup chocolate chips
1 cup butterscotch chips
1 cup salted peanuts
1 cup chow mein noodles

Mix all together over low to medium heat, until well mixed – drop by teaspoonfuls onto wax paper. Chill until firm. Store in airtight container separated by wax paper in refrigerator.
Creative Krispies: Rice Krispies “object”, exhibitor’s choice, one large or three small. To fit on approximately 9” paper plate.