COMMITTEE

Mona Saunders   445-5788                                      Marilyn Sullivan

Marjorie Dugdale                                                         Marian Armstrong

Laurie Heymans                                                          Marie McDonald

Doris Schoeni                                                              Pat McLaren

SPECIAL AWARDS

1.     Most points by new exhibitor - $15.00 donated by Russell Village Women's Institute.  New exhibitor must not have shown at the Russell Fair in the culinary arts division in the previous 5 years.  Indicate eligibility by marking last show year if applicable.

2.     Second most points by new exhibitor - $10.00 donated by The North Russell Women's Institute.

3.     “Baking Queen/King” - Most points overall - $20.00 gift certificate donated by Russell Foodland.

4.     “Silver Queen/King” - Most points overall for exhibitors 70 years of age or older - $20.00 gift certificate donated by Russell Foodland.

RULES

a)       General rules and regulations of the Russell Agricultural Society apply.

b)       Exhibitors must be members of the Russell Agricultural Society.  Memberships, entry forms and entry tags are available from the Secretary.

c)       Entry forms must be in the hands of the Fair Secretary by Friday, August 29, 2008.

d)       All exhibits must be tagged, numbered and in the hall by 9:00 a.m., Thursday, September 4, 2008.  The hall will be open Wednesday, September 3, from 6:30 to 8:00 p.m. and Thursday, September 4, from 8:00 to 9:00 a.m. for dropping off exhibits.  Someone will be at the arena door for those needing assistance from the arena parking lot to the exhibit hall.

e)       Exhibits must be the work of the exhibitor and shall contain the quantity as stated in the entry list.  Ready mixes and canned pie fillings are not permitted.

f)         Only one entry per exhibitor allowed in each numbered category.

g)       Place all entries on white disposable plates and wrap well in clear plastic bags, except Country Fair Baking Specials.

h)       Loaves and cakes should be placed on foil-covered heavy cardboard approximately 3/4" larger than entry and placed in clear plastic bags.

i)         Whole pies and cakes must be entered but exhibitors may leave one generous portion on display and take the remainder home Friday between 12:00 noon and 1:00 p.m. First prize winners in the Country Fair Bread and Pie Specials must leave complete entry.

j)         Muffins for showing must be baked without liners.

k)       For jams, jellies and marmalades use mason jars.  Jars sealed with wax will be disqualified.  All entries must be a maximum of 1 pint or 500 ml.

l)         Junior exhibitors entering adult classes must have a fully paid up Agricultural Society membership.

m)     No admission to the hall while judging is in progress.

n)       The exhibit hall will be closed between 4:00 and 4:30 p.m. on Sunday, September 7, 2008, in order to assemble exhibitor items.  Exhibits must then be picked up between 4:30 and 5:00 p.m. sharp.  The Committee will not be responsible for any exhibits not picked up during this time.

o)       In lieu of entry fees, exhibitors will have an extra 10% deducted for winnings over $10.00 (ten dollars).

COUNTRY FAIR BAKING CONTESTS RULES

(Entry Sections 1, 2, 3 & 4 of the adult division and 67 & 68 of the junior division)

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 judges(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 7, between 3:00 and 3:30 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

1.       Fleischmann’s Yeast Best Bread Contest:  White bread.  Entire crust 24 hours old, not using a bread machine.  Product label and recipe must accompany entry.  Prizes – 1^st, $12.00 + Gift Prize; 2^nd, $8.00 + Gift Prize; 3^rd, $5.00.

2.       Tenderflake Best Pie Contest:  Two Crust Apple Pie, no spice.  Product label and recipe must accompany entry.  Prizes – 1^st, Gift Prize; 2^nd, Gift Prize; 3^rd, Gift Prize.

3.       Robin Hood Flour Family Favourite Recipe Baking Contest:  Jewelled Banana muffins.    Product label must accompany entry.  Prizes – 1^st, $20.00 Gift Certificate; 2^nd, $10.00 Gift Certificate; 3^rd, $5.00. Use the following recipe:

1 ¾ cup flour, 2 ¾ tsp. Baking power, 1 ½ tsp. salt, ½ cup walnuts. Mix together. 1/3 cup shortening, 2/3 cup sugar. Cream together. Add 2 eggs, beat until thick and lemon-coloured. Add 1 cup mashed bananas, 8 oz. pkg. candied fruit & peel, ¼ cup raisins. Spray muffin tins with non-stick cooking spray. Fill muffin cups. Bake at 350 degrees F for 20-25 minutes or until set and golden. Cool on rack.

4.       Certo Best Jam Contest:  Strawberry jam, cooked using Certo pectin.  Product label and recipe must accompany entry.  Judging will be based on appearance, taste, texture and recipe creativity. Max. jar size 1 pint (500 ml), min. ½ pint (250 ml). Prizes – 1^st, $15.00 product coupon; 2^nd, $10.00 product coupon; 3^rd, $5.00.

5.       Bernardin Adult Home Canner Best of Show:  Judges choice of best overall home canning entry from among a minimum of 3 home canning entry categories in which there have been at least 10 total entries.  To qualify, all winning competition entries must have been submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids.  Prizes – 1^st, $20.00 Gift Certificate; 2^nd, $6.00; 3^rd, $4.00.

6.       Bernardin Jam/Jelly Award: Max. jar size – 1 pint (500 ml), min. jar size – ½ pint (250 ml). To qualify, all winning competition entries must be made with Bernardin Pectin and must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Bernardin Pectin package or UPC as proof of purchase is required. Prizes – 1^st, $10.00 Gift Certificate; 2^nd, $6.00; 3^rd, $4.00.  

7.       Bernardin Gift Pack Competition:  Must include at least 3 filled mason jars sealed with Bernardin SNAP lids.  Must be submitted in an appropriate container, not necessarily a basket. Entry based on creativity, quality of home canned product, perceived value and appropriateness of presentation. Prizes – 1^st, $10.00 Gift Certificate; 2^nd, $6.00; 3^rd, $4.00.

8.       Bernardin SNAP Lid/ Mason Jar Craft Award:  Decorative or functional homemade craft made using a Bernardin mason jar(s) and/or 2-piece SNAP Lid(s).  Prizes – 1^st, $10.00 Gift Certificate; 2^nd, $6.00; 3^rd, $4.00.

9.       Mazola Corn Oil and Bee Hive Corn Syrup: “Best Baking Contest” Loaf cake of choice.  Prizes – 1^st, $12.00 + Gift Prize; 2^nd,  $8.00 + Gift Prize; 3^rd,  $4.00. Product label and recipe required.

10.    Russell Fair Competition:  A layer cake, square or round, not greater than 9” wide, with icing, decorated to celebrate the 150^th Russell Fair.  Prizes – 1^st , $15.00; 2^nd, $10.00; 3^rd, $5.00.

11.    Crisco Best Family Favourite Recipe Baking Contest:  Cranberry orange muffins, 3. Judging will be based on appearance, taste, texture and recipe creativity. Product label and recipe required. Prizes – 1^st, $20.00 Gift Certificate; 2^nd, $10.00 Gift Certificate; 3^rd, $5.00. Use the following recipe:   1 ½ cups (300 ml) bran cereal, 1 1/3 cups (325 ml) low-fat plain yogurt, 1 egg, 1 tbsp (15 ml) grated orange rind, ½ cup (125 ml) orange juice, ½ cup liquid honey’ ¼ cup Crisco shortening’ 1 cup (250 ml) all purpose flour’ 1 cup (250 ml) whole wheat flour 2 tsp. baking powder, ½ tsp. baking soda, ½ tsp. salt, 1 cup fresh or frozen cranberries coarsely chopped. Preheat oven to 375 degrees F. Spray muffin tins with non-stick cooking spray. Combine cereal and yogurt. Let stand for 5 minutes. Stir in egg, orange rind, orange juice, honey and shortening. Mix remaining ingredients except cranberries in a large bowl. Stir cereal mixture and cranberries into dry mixture just until combined. Fill grease muffin cups. Bake 25 minutes or until set and golden. Cool on rack.

12.    Dr Oetker Best Overall Baking Contest:  Best overall baking exhibit using Dr. Oetker Vanilla Sugar and/or Baking Powder as selected by the Judges.  Note: Any exhibit in culinary arts that is baked in an oven and which uses either one of the two above-mentioned Dr. Oetker products is eligible for this best overall baking contest. Product label and recipe required. Prizes – 1^st,  $100.00 plus Trophy; 2^nd, $15.00; 3^rd, $10.00.

13.    Dr. Oetker Baking Category: Hermit Cookies, 3. Use the following recipe:  3 ½ cups sifted flour, 1 tsp. salt, 1 tsp. baking soda, 1 pkg. Dr. Oetker baking powder, 1 tbsp. cinnamon, ½ tsp. cloves. Sift all ingredients together and set aside. 1 cup shortening, 1 ¾ cup firmly packed brown sugar, ½ cup molasses, 2 eggs, 2 cups raisins, 1 cup chopped walnuts. Cream shortening. Gradually beat in sugar, beat until blended. Stir in molasses. Add eggs, one at a time, beat well after each addition. Add dry ingredients stirring only until blended. Add raisins and nuts, stir. Drop by teaspoon onto a greased cookie sheet. Bake 12-15 minutes at 350 deg. F Remove cookies from pan and cool on a wire rack. Makes 7 dozen cookies. PRIZES – 1^st, $12.00 + Gift Prize; 2^nd, $8.00 + Gift Prize; 3^rd, $5.00.

14.    Eagle Brand Family Favourite Recipe Baking Contest: Best homemade squares or bars using Eagle Brand sweetened condensed milk. Squares (4) approx. 2” squares or bars (3) approx. 1” x 2 ½ “on a 6” disposable white plate in a small plastic bag. Proof of purchase and recipe required. Prizes – 1^st, $20.00 Product Certificate; 2^nd, $10.00 Product Certificate; 3^rd, $5.00.

15.    Maple Syrup Product Contest sponsored by the Food, Nutrition & Risk Management Diploma Program, University of Guelph, Kemptville Campus – Use the following recipe for Maple Ginger Cake: Preheat oven to 350 degrees F. Grease two 8-inch round layer cake pans. Line bottom with wax paper or dust lightly with flour. Sift together into large bowl 2 cups pastry flour, 1 tsp. baking soda, 1 tsp. baking power, 1/4 tsp. salt, 3 tsp. ginger, 2 tsp. cinnamon, ½ tsp. cloves, ½ tsp. nutmeg. Add ½ cup shortening, 2/3 cup lightly packed brown sugar 1 cup maple syrup, 2/3 cup thick dairy sour cream. Beat for 2 minutes at medium speed of mixer or 300 strokes by hand. Add ½ cup thick dairy sour cream, 2 eggs. Beat for 2 additional minutes. Turn into pans. Bake in 350 degree oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool 5 minutes and remove from pans. Cool. Ice cake with Maple Syrup Icing. Prizes – 1^st, $10.00 & 250 ml maple syrup; 2^nd, $6.00; 3^rd, $4.00.

BREADS, BUNS, ROLLS, LOAVES AND MUFFINS

(Note: For showing, paper liners are not to be used.)

16.    Bread, 60% whole wheat, entire crust, 1 loaf, 24 hours old.  The winning exhibitor will be asked to exhibit at the district level.

17.    Bread machine loaf – your choice.

18.    Buns, 4, or Rolls, 3, - Buns are baked together – Rolls are baked separate.

19.    Tea biscuits, with raisins, 3.

20.    Blueberry muffins, 3.

21.    Bran muffins, with raisins, 3.

22.    Any other muffins not listed, named, 3.

23.    Chocolate Zucchini Loaf – 1/2 loaf. Use the following recipe: 3 eggs, 1 cup oil, 2 cups grated zucchini, 3 cups flour, 1 tsp. cinnamon, ½ cup chopped nuts, 1 ¾ cups sugar, 2 tsp. vanilla, 2 squares unsweeted chocolate, 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp. salt, 1 cup chocolate chips. Mix as for cake. Makes 2 loaves. Bake at 350 degrees F for 1 hour.

24.    Lemon loaf, glazed, no nuts – 1/2 loaf.

25.  Banana loaf – 1/2 loaf, no nuts or raisins.

COOKIES, SQUARES AND CAKES

26.  Peanut butter cookies, 3.

27.  Thimble cookies, 3.  Use the following “olde tyme” recipe to celebrate the 150^th Russell Fair:  ½ cup butter or margarine, ½ cup brown sugar, 1 egg yolk, 1 cup flour. Mix well and roll in little balls. Mix egg white with 1 tsp. of water and mix until egg white is broken. Dip little balls into egg white mixture, then roll in chopped walnuts and coconut. Place on baking sheet and make impression with thimble dipped in flour. Bake in 350 deg. F oven for 10 minutes. Add jam to impressed area. Serve while hot.

28.  Chocolate chip cookies, 3.

29.  Butterscotch squares, 4, maximum approximately 2 inches.

30.  Date squares, 4, maximum approximately 2".

31. Queen Elizabeth Cake, corner piece, maximum approximately 4 inches square, using the following recipe:

Cake Batter: 1 cup dates, 1 cup boiling water, ¼ cup butter or margarine, 1 cup granulated sugar 1 egg(beaten), 1 tsp. vanilla, 1 ½ cups sifted flour, 2 tsp. baking soda, ¼ tsp. salt, ½ cup chopped nuts. Topping: 2 tbsp. brown sugar, 1 tbsp. butter or margarine (melted), 2 tbsp. cream, ½ cup coconut. Cut pitted dates in pieces and cook in boiling water until soft. Set aside to cool. Grease 8” square pan. Preheat oven to 350 deg. F. Blend butter and sugar thoroughly. Add beaten egg and mix well. Add cooked, cool dates and vanilla. Beat in sifted dry ingredients. Add chopped nut. Bake approx. 45 minutes. While cake is baking blend together the sugar, butter and cream for the topping. Pour topping over the baked cake while warm. Sprinkle coconut on top and brown lightly under the broiler. Let cake cool in the pan.

PIES, TARTS & DESSERTS

Note:  Ready mixes or canned pie filling are not permitted

32.  Cherry pie, double crust.

33.  Butter tarts, with raisins, no nuts.

34.  Raisin pie, double crust.

35.  Blueberry pie, double crust.

JAMS, JELLIES AND PICKLES

Note:  To be eligible for Bernardin Home Canner Best of Show Award, entries must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids.  Maximum size 1 pint/500 ml mason jars, minimum size ½ pint/250ml.

36.  Applesauce

37.  Plum jam.

38.  Peach jam, cooked.

39.  Any jam not listed (must be labelled).

40.  Crabapple jelly.

41.  Red Pepper jelly.

       42.  Icicle pickles.

       43.  Bread and butter pickles.

       44.  Salsa, medium.

       45.  Corn relish.

       46.  Cucumber dill pickles with garlic.

       47.  Beet pickles.

       48.  Any pickle or relish not listed (must be labelled).

CANDY

SPECIAL PRIZE

$10.00 for best candy donated by Mona Saunders in memory of Joyce MacGregor.

        49.  White chocolate almond bark, 4 pieces.

        50.  Peanut brittle, 4 pieces (microwave recipe).

        51.  Fudge, 4, exhibitor’s choice.

CHRISTMAS CORNER

52. Shortbread cookies, 3 decorated

53. Gingerbread cookies, 3 decorated

54. Unbaked cookies or squares, 3 (2” x 2” approx. for squares).

55. Chocolate mint brownies bars, 3 (1” x 3” approx.). Use the following recipe: 2/3 cup butter or margarine, 1 2/3 cups (10 oz pkg.) Hershey’s Mint Chocolate Chips, divided 1 ½ cup sugar, 1 cup all purpose flour, 1/3 cup cocoa, 1 tsp. vanilla extract, ½ tsp. baking powder, ½ tsp. salt, 3 eggs, 1 cup coarsely chopped walnuts. Heat oven to 350 degrees F. Grease 13” x 9” x 2” baking pan. Place butter and 1 cup mint chocolate chips in large microwave-safe bowl. Microwave on high 1 to 1 ½ minutes or until chips are melted when stirred. Add sugar, flour, cocoa, vanilla, baking powder, salt and eggs; stir with spoon until smooth. Stir in remaining 2/3 cups chips. Spread batter into prepared pan, sprinkle walnuts over top. Bake 30 minutes or until centre is set. Cool completely in pan on wire rack. Cut into bars. About 36 brownie bars.

OTHERS

56. The Worst Flop:  any of the above culinary art entries that you have attempted to make but did not turn out.  Don’t be shy to bring your worst!

57.  President’s Choice: Peach pie, double crust. Judged by Theresa Wever, Russell Fair President.

58.  Seniors Only (over 65):  single serving of your favourite recipe, named.