Foods - 2018
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Foods - 2018

LOCATION: DOMESTIC ARTS BUILDING

SUPERINTENDENT: Mary Hollinger, Lyons, KS (620) 257-8147

FOODS OFFICE: Sept. 3 - 17 (620) 669-3862



ENTRY DEADLINE - AUGUST 15TH

ALL PAYMENTS ARE DUE, INCLUDING ADVANCE TICKETS, BY ENTRY DEADLINE DATE
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**Online entries require a W-9 to be filled out and payment with a credit card




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FOODS DEPARTMENT SCHEDULE - (ENTER THROUGH NORTH DOORS)

Aug 15

Entry Deadline for All Food Contests (*including Special Contests) - paperwork or online entry (Must be postmarked by Aug. 15 if mailed)

Aug 16 – 25

Entries still accepted with a $5.00 late fee per item

After Aug 25

Entries still accepted with a $25.00 late fee per item


RECEIVING HOURS FOR ALL OPEN & JUNIOR CLASSES


Sept 3

Receiving Entries 9:00 am – 5:00 pm & Pick-up of advanced ordered tickets.

Sept 4

Receiving Entries 9:00 am – 8:00 pm & Pick-up of advanced ordered tickets.

Sept 5

Receiving Entries 9:00 am – 11:00 am & Pick-up of advanced ordered
tickets. ** Nothing will be accepted after the stated receiving hours except for Special Contest, County Contest & Bread Sculptures - Open Class (*see below) which will only be received during their specified receiving times. *No exceptions will be made

Sept 5

Judging begins @ 2:00 pm

Sept 7

Additional receiving hours for Bread Sculpture Contest Entries Only (Division 600) Both County Contest Entries & Open Class Entries. 8:00 am - 11:00 am. Judging: 2:00 pm




RECEIVING HOURS FOR "SPECIAL CONTESTS" ONLY


Sept 8

Receiving @ 8:00 am - 12:00 noon *No exceptions - Pies, Pies & More Pies Contest (Judging: 1:00 pm)

Sept 8

Receiving @ 3:00 pm - 4:00 pm *No exceptions - Homemade Ice Cream & Topping Contest (Judging: 4:15 pm)

Sept 8

Receiving @ 9:00 am - 6:00 pm *No exceptions - Youth Creative Cream Pie Contest (Judging: 7:00 pm)

Sept 9

Check-In @ 8:30 am - 9:30 am *No exceptions - Flapjack Flippin Contest (Contest Starts @ 10:00 am)

Sept 9

Receiving @ 8:30 am - 11:00 am *No exceptions - King Arthur Flour - Flapjack Contest (Contest Starts @ 11:30 am)

Sept 9

Receiving @ 3:30 pm - 5:00 pm *No exceptions - The Great American Spam Contest (Judging: 5:30 pm)

Sept 11

Receiving @ 8:00 - 11:00 am *No exceptions - Invent a Heart Health Food (Judging: 12:00 noon)

Sept 12

Receiving @ 9:00 am - 11:30 am *No exceptions - C & H Sugar Contest - Amish Brown Sugar Pie (Judging: 12:00 noon)

Sept 12

Receiving @ 9:00 am - 11:30 am *No exceptions - Anchor Inn Salsa (Judging: 3:00 pm)

Sept 12

Receiving @ 2:00 pm - 4:00 pm *No exceptions - Curley's All Natural Barbecue Sauce Contest (Judging: 4:30 pm)

Sept 16

Receiving @ 8:00 am - 10:00 am *No exceptions - The On-Site Grill Cheese & Bacon Cook-Off Contest (Contest Starts @ 11:00 am)

Sept 16

Receiving @ 8:00 am - 10:00 am *No exceptions - King / Queen Foodie (Judging: 1:00 pm)

Sept 16

Entries are released as of 6:00 pm – 9:00 pm **No early releases

Sept 17

Entries picked up between 9:00 am – 1:00 pm

After Sept 17

Must contact KSF Admin Office to make arrangements (620) 669-3881, (620) 669-3621 or (620) 669-3600. Remaining items should be picked up within 1 week from the closing of the fair.

*NEW TIMES: Please review the above schedule closely. DO NOT miss your deadline as this will waive your right for any advance discounted tickets you may have purchased. Only items mailed in will be allowed to arrive earlier than the stated receiving hours. Items brought to the fairgrounds in advance will not be accepted.


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ADVANCE PURCHASED TICKETS: Exhibitor tickets purchased at time of entry will only be issued to the exhibitor upon the receipt of their item(s). For any reason, should exhibitors miss the designated receiving hours or choose not to bring their entry/entries, exhibitors waive the right to receive ordered tickets. The Kansas State Fair has a “No Refund Policy”. All advance purchased exhibitor / gate tickets must be “paid in full” by August 15th. If payment has not been made by the August 15th deadline, tickets will not be issued.

**If you are interested in becoming a sponsor, please contact our Competitive Exhibits Dept. 620-669-3621



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SPONSORS

Anchor Inn/Anchor Away–Hutchinson, KS

Apron Strings – Hutchinson, KS

Cake Stuff – Wichita, KS


C & H Sugar Company – Crockett, CA

Dillons Food Stores – Hutchinson, KS

Garden Complements – N. Kansas City, MO



Grain Craft– McPherson, KS

Hormel Foods Corp. – Minneapolis, MN

Jarden Home Brands – Daleville, IN

Kansas Honey Producers Assoc. - Wichita, KS

Kansas Assoc. of Wineries – Kansas City, KS

Kansas Soybean Commission – Topeka, KS


Kansas Wheat Commission – Manhattan, KS

King Arthur Flour - Norwich, VT

Red Star Yeast - Milwaukee, WI


Robert Schirer – Lyons, KS

Stafford Flour Mill – Hudson, KS

The Bread Basket - Newton, KS



All entries are subject to the Kansas State Fair General Rules in addition to any department, division or class rules listed


ALL EXHIBITORS:

  • *NEW - A $1.00 handling fee per exhibitor, due by entry deadline.
  • Online entries still have the option to purchase up to (6) discounted exhibitor tickets. Must be paid online, during checkout, and by August 15th.
  • Exhibitors filing a paper entry form, can only purchase up to (3) discounted exhibitor tickets. Must be paid at time of entry and by August 15th.
  • If you want to register online and need assistance, stop by the Kansas State Fairgrounds Administration Bldg. between 8:00am - 5:00pm, Monday - Friday, with your completed paper entry form. If this is not convenient, you may also phone our office and we can walk you through the steps of our online process.
  • Allow yourself plenty of time. The length will vary for each exhibitor.
  • Each exhibitor will need their own account. If you are bringing all of your children's entries, you will need to create accounts for each child.
  • Yes, because you did entries online, you can purchase up to (6) tickets, per exhibitor. Online payment is required at time of entry by credit card. We cannot accept cash or checks for this process. We do not accept American Express.
  • We have limited IPads, so you may wish to phone ahead to inquire on availability.
  • If you have additional questions, phone 620-669-3881, 620-669-3620, or 620-669-3600.


  • YOUTH AGE CLASSES: Participants must be 18 or under as of January 1, current year.
  • Only (1) one person's name per entry form or account. Each entrant must have their own ID number. This must also be the preparer of all items entered under that name.
  • Recipes are required for all categories unless otherwise noted. Exceptions are Decorated Cakes, Wines, and Canned Vegetables nor Dried Foods, which do not require recipes. Recipes should be typed on a 8 1/2" x 11" sheet of paper with name, address, and phone number in bottom left corner (this will be hidden from the judge). The Junior division and some Special Contests also require youth age on the recipe. Follow the additional rules outlined for contests. Should proof of purchase be required, please provide required information (product label, register receipt, UPC code, etc.) to the clerk at receiving time. *Do not attach to the recipe.
  • Entries & recipes become property of the Kansas State Fair and / or Sponsor and are subject to news media coverage, editing, etc.
  • Baked goods and other special contest entries will (at the discretion of the Foods Department staff and judges) be put into the bake sale or offered to those attending the contest judging.
  • No commercial mixes are allowed unless noted for a specific class.
  • To help ensure food safety, entries that are not immediately judged should not contain uncooked cream cheese, sour cream, whipping cream, eggs, or custard fillings.
  • Alcohol will only be allowed as an ingredient used in a recipe if it is cooked or baked into a product.
  • Alcohol will not be allowed in any product entered into a youth class and/or prepared by an individual 18 or under
  • All baked items are to be entered on a "white" sturdy but disposable "plate". Paper and plastic plates should be of a size to properly show the entry (neither too large or too small and of an appropriate shape). Heavy corrugated cardboard can be cut to be 1" larger than the entry, but must be covered with food grade material (such as aluminum foil). Coffee cakes and other such entries may be left in a disposable cake pan (which will not be returned). Each entry must come inside a clear food-grade plastic bag. Use of non-disposable pie pans are allowed in pie contest, but the State Fair nor its employees or volunteers will be held responsible for damaged or lost property. These pie pans may be collected shortly after the contest or at a later time.
  • Any exhibit that becomes unsightly will be removed from display but the ribbon will remain.
  • The Kansas State Fair reserves the right to cancel any class or placing if the entries are insufficient to secure adequate competition or an award is not merited.
  • If any (1) one exhibitor receives duplicate product prizes, they will forfeit the duplicate prize to the next place winner.
  • All entries must be safe for consumption. If refrigeration is needed, bring product in ice chest with ice packs. Chest may be picked up after product is judged. Refrigerators are available but space is very limited.


HELPFUL TIPS

  • Always try to produce uniform looking items
  • Unless entering a contest where creativity is most important, choose a recipe and shape which is typical of the class
  • Please check each contest entered for eligibility requirements i.e. age requirement, proof of purchase, or if not eligible to compete for (1) one year after winning (3) three consecutive years
  • When entering a special contest, be sure to use the Sponsor's product name in your ingredient list, (i.e.; C & H Sugar, King Arthur Flour)


FOOD SALE

  • Perishable food entries will be sold after judging is complete and a portion removed for display purposes. Items will be for sale in the northeast corner of the Domestic Arts Building each day of judging. Proceeds will be used to enhance the Foods Department.

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All exhibitors participation in yeast related baking classes (DIVISION 602 & 622 - *see additional rules in divisions) will receive RED STAR® Yeast and coupons. In addition, some winners may receive merchandise awarded items for 1st, 2nd, and 3rd place in yeast bread classes if RED STAR® Yeast was used in product. Proof will be required at time of entry. Please submit empty yeast packet along with your recipe to be eligible.





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OPEN CLASSES

For men, women and children of all ages. Prior fair experience not required.

Size Requirements for all classes (if applicable) :

  • ALL cookies, biscuits, rolls, muffins, and candies are to be submitted in quantities of (6) six unless otherwise stated in special instructions
  • Any class with (*) may be any size or shape
  • Bread loaves can be baked in 9" x 5" x 3" or 8" x 4" x 3" pan unless otherwise stated.




2018 COUNTY CONTEST - Click here for copy of flyer

(Below - Division 600)


Division 600 - Bread Sculptures - Sponsored by Kansas Wheat Commission

Premiums awarded for this division are 1st - $50, 2nd - $25 and 3rd - $15 and will be paid directly from the sponsor after the fair. One Overall Grand Champion will be selected from the (6) 1st place winners (3 classes, county winners & open class winners) and will receive an additional $100.


“Find Your Fun” and have fun with your food. Get your hands on some dough and enter our "Open Classes" or if your "County" participated and offered this class at your County Fair and you were the winner, you can enter our "County Winner Classes". This year, we combine: wheat, one of the great agricultural products in Kansas, creativity, various shaping techniques and baking. Come join in and “WOW” us with your creation. “Find Your Fun” in the kitchen with the Kansas State Fair.

RULES:
  • Participants must pre-enter with the Kansas State Fair no later than August 15, 2018.
  • One entry per participant, per class.
  • Extended receiving hours for this contest only, Friday, September 7, between 8:00 a.m. - 11:00 a.m. Items may still be brought during standard receiving times for Foods entries earlier in the week. (refer to the above chart) Judging will take place Friday, September 7 @ 2:00 p.m.
  • Bread sculpture may be constructed from frozen yeast dough or a yeast dough made from scratch.
  • Bread sculptures will not be tasted.
  • Seeds, herbs and other edible decorative toppings and icings may be used.
  • Must submit a typed, detailed recipe including shaping instructions with step by step photos or sketches on an 8 1/2" x 11" paper with name and address in lower left corner (will be covered prior to judging). Include age for youth entries.
  • No size restrictions. For small individual sculptures, 6 should be entered. (ex: bunnies, turtles)
  • All sculptures must be received on a sturdy, disposable plate, board, or tray and will remain on display throughout the fair.
  • For examples and ideas, visit or http://nationalfestivalofbreads.com/recipes/bread-shaping-0
Additional questions may be directed to: kswheat@kswheat.com or Nicole.Jaskoski@ks.gov

  • **NOTE: Participants that do not win and advance from their County Fair may still enter their item in the “Open Class” Bread Sculpture Contest
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Class

Below Classes are for County Winners Only Below Classes are Open Classes
01 Youth - *Follow rules for 4-H ages, 18 or under by Jan. 1, current year 04 Youth - *Must be age 18 or under by Jan. 1, current year

02

Adult

05

Adult

03

Team - 2 - 3 youths and / or adults

06

Team - 2 - 3 youths and / or adults
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Division 601- Breads - Quick

Premiums awarded for this division are 1st - $9, 2nd - $7 and 3rd - $6. Sweepstakes winner will receive $5 plus a Dillons gift card.

Judging Criteria: General Appearance - 25%, Texture - 45%, Flavor & Aroma - 30%

Class

01

Biscuits - Any (made without yeast) (6)

05

Scones (6)

02

Cornbread Muffins (6)

06

Zucchini Bread Loaf

03

Fruit Muffins (6)

07

Miscellaneous Quick Bread

04

Pumpkin Bread Loaf


Division 602 - Breads - Yeast

Premiums awarded for this division are 1st - $20, 2nd - $15 and 3rd - $10. Premiums for classes 03, 05 & 07 are 1st - $30, 2nd - $20 and 3rd - $10. Sweepstakes winner will receive $10 plus a Dillons gift card

All exhibitors will be given Red Star Yeast and coupon. Winners of some classes may receive an additional gift provided by RED STAR if product was used and empty yeast packet is submitted. Classes 03 and 05 thru 10 will require a cash register receipt or UPC code or copy for proof W-R or Hudson Cream flour was used.

Judging Criteria: General Appearance - 25%, Texture - 45%, Flavor & Aroma - 30%

Class

01

Any Yeast Bread other than listed

07

Cinnamon Rolls, using Hudson Cream Flour, (6)

02

Artisan Bread

08

White Bread Loaf using W-R Flour

03

Biscuits - Any, using Hudson Cream Flour, (6)

09

White Dinner Rolls using W-R Flour (6)

04

Bread made with at least 50% Whole Wheat

10

Whole Wheat Bread Loaf

05

Bread Machine Bread using Hudson Cream Flour (baked in machine)

11

Whole Wheat Rolls (6)

06

Caramel Rolls (caramel side up) using W-R Flour (6)




Division 603 - Cakes

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $7. Sweepstakes winner will receive $5 plus a Dillons gift card

Cakes and frosting must be made from scratch, except for class 03. Recipes are also required for frosting or glaze if used. Pan size must be included with the instructions on the recipe sheet. Check classes to see if cakes should be frosted or not. Frosting covers the whole cake or each layer of the cake. A thin/light drizzle of icing may be used on cakes not requiring frosting, but should not cover the whole cake or be the consistency of frosting. Angel Food and Chiffon cakes should be exhibited with top crust up (not against plate).

Judging Criteria: General Appearance-25%, Texture-50%, Aroma & Flavor-25%

Class

01

Angel Food (No Frosting)

05

Chocolate Cake (Frosted)

02

Bundt Cake (No Frosting)

06

Fresh Apple Cake (Frosting Optional)

03

Cake made from a mix but with added ingredients or changes (frosting optional)

07

Pineapple Upside-Down Cake (No Frosting)

04

Chiffon Cake (No Frosting)

08

Pound Cake (No Frosting)


Division 604 - "Cake Stuff" Decorated Cake Competition

Premiums awarded for this division are "Cake Stuff" Gift Certificates in the following denominations - 1st - $50, 2nd - $35 and 3rd - $15 and will be awarded directly from the sponsor after the fair

Decorate a cake for any special occasion or holiday: birthday, baby shower, graduation, retirement, 4 th of July-any theme you wish (other than a wedding, which has its own category). You may provide a description of your cake to give judges and spectators information about your inspiration and the materials and methods used to finish your design. This page should be no larger than 5" x 7" and may be displayed with your cake if in a self supporting photo frame. You may enter more than one cake but will be eligible to win only (1) one prize. Cakes are to be made of Styrofoam. All decorations must be edible and applicable to real cake, but use of wire in decoration is acceptable. The cake base can be no larger than a 14" x 20", and the height no more than 14". You may put finishing touches on your cake using our kitchen. Decorators may place their cakes directly into the display case. Cakes will be judged on neatness, originality, creativity, skill, choice of colors appropriate to design, number and difficulty of techniques used. Judges are impartial and not employees of "Cake Stuff".

READ CAREFULLY! If you meet even (1) one requirement under a division, that will be the lowest division you may enter. Anyone who wins (2) two best of division awards will be required to move up to the next higher division the following year. Anyone who wins Professional Division twice consecutively may not compete in the Decorated Cake Competition for (1) one year.

CAKE COMPETITION DIVISIONS

Adult Beginner: Less than 2 yrs decorating experience or no more than 2 courses of cake decorating lessons

Adult Intermediate: Less than 2 yrs decorating experience or 3 or more courses of cake decorating classes

Adult Advanced: More than 2 yrs decorating experience or those who make a practice of selling their work

Adult Semi-Professional: Past or present teacher having taught less than 3 classes, operator of in-home business selling less than an average of 30 cakes per year, employed as a decorator at a commercial bakery less than one year, or has the equivalent of 5 full days of classes from a recognized professional teacher. This includes any combination of classes and/or hands on seminars totaling 5 days of professional instruction

Adult Professional: A past or present teacher having taught 3 or more classes, operator of an in-home business selling more than an average of 36 cakes per year, employed as a decorator in a commercial bakery more than one year, past or present owner of a commercial bakery, or has the equivalent of 10 full days of classes from a recognized professional teacher. This includes any combination of classes and/or hands on seminars totaling 10 days of professional instruction

Class

01

Decorated Cake – Children (8 -12 years old)

05

Decorated Cake - Adult Advanced

02

Decorated Cake – Teen (13 -17 years old)

06

Decorated Cake - Adult Semi Professional

03

Decorated Cake - Adult Beginner

07

Decorated Cake - Adult Professional

04

Decorated Cake - Adult Intermediate


Division 605 - "Cake Stuff" Wedding Cake Competition

Premiums awarded for this division are "Cake Stuff" Gift Certificates in the following denominations - 1st - $100, 2nd - $75 and 3rd - $50 and will be awarded directly from the sponsor after the fair

Demonstrate your skills for decorating a wedding cake. There are no set themes or frosting restrictions. You may provide a description of your cake to give spectators, as well as judge's, information about your inspiration and materials and methods used to finish your design. This page should be no larger than 5" x 7" and may be displayed with your cake if in a self supporting photo frame. This competition is open to anyone age 18 or over. You may enter more than one cake but will be eligible to win only one prize. Anyone who wins this competition two consecutive years must step down one year before entering this competition again.

Cakes are to be made of Styrofoam. All decorations must be edible and applicable to real cake, but use of wire in decoration is acceptable. Tiers may be separated or stacked. Plastic may be used for the completion of ideas only (tier separators, etc.) They are to have no larger than a 22" base, maximum height of 25", including decorations. You may put finishing touches on your cake in our kitchen. Decorators may place their cakes directly into the display case. Cakes will be judged on neatness, originality, creativity, skill, choice of colors appropriate to design, number and difficulty of techniques used.

Class

01

Wedding Cake Competition


Division 606 - Candies

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive an additional $10

Judging Criteria: General Appearance - 30%, Flavor - 35%, Texture - 35%

Class

01

Chocolate Fudge (6)

03

Party Mints **May use cream cheese for this class only (6)

02

Nut Brittle (6)

04

Miscellaneous Candy (6)


Division 607- Cookies

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $5 plus a Dillons gift card

Judging Criteria: Flavor - 40%, Texture - 35%, and General Appearance - 25%

Class

01

Brownies (6)

07

Oatmeal with any chips Cookies (6)

02

Chocolate Chip Cookies (6)

08

Oatmeal with / without raisins Cookies (6)

03

Chocolate Cookies (6)

09

Peanut Butter Cookies (6)

04

Extra Special / Party Mints (6)

10

Snickerdoodles (6)


05

Gingersnaps (6)

11

Sugar Cookies (6)

06

Lemon Bars (6)

12

Miscellaneous Cookies (6)


Division 608- Decorated Sugar Cookie Contest

Premiums awarded for this division are in Gift Certificates. Youth Division - 1st - $40, 2nd - $20 and 3rd - $10 and Adult Division - 1st - $75, 2nd - $20 and 3rd - $15

**Prizes will be awarded in gift certificates from Apron Strings, Hutchinson, KS directly after the fair


Decorate sugar cookies depicting your idea of “School Fun”. Open to bakers of all ages. Entries to be brought during open class entries. Each display must include at least (6) six decorated sugar cookies in at least (3) three different shapes/designs and displayed in a creative way for the school fun theme. Only (1) one type of dough/frosting is required, but you may use more than one sugar cookie and / or frosting recipe for this contest. The display cookies will not be tasted by the judges so that the presentation can be preserved. (2) Two sample cookies (for each dough / frosting used) must be provided to the judges for tasting. Sample cookies may be individually wrapped or placed together on a paper plate inside a clear plastic bag. All decorations on the cookies must be edible – but sticks or string or other items used to display the cookies need not be edible. **Recipes are required for dough and icing. Junior bakers need to include their age. Entries will be on display for the entire Fair.

Judging Criteria: Creativity - 50% Appearance - 25% Taste - 25%

Class


01

Youth Division - 18 & under by Jan. 1, current year

02

Adults Division - 19 & up


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Division 609- Governor's Cookie Jar

Premiums awarded for this division are 1st - $225, 2nd - $150 and 3rd - $75

Use the 2018 Kansas State Fair theme as your inspiration - "Find Your Fun" and show us what you do fun and entertaining at our Fair. Bake an assortment of cookies and place in a clear wide mouth attractively decorated jar of 1-gallon capacity (check capacity before assuming you have a gallon jar). The display (decorations and jar together) will be disqualified if over 15” in any direction. Cookies should be visible through at least a total of 50% of the jar and each cookie should be wrapped separately in clear plastic wrap. Jar must be filled with cookies, with not less than (9) nine varieties with a maximum of (15) fifteen varieties using all of the following types at least once. Drop Cookies, Bar Cookies, Refrigerator Cookies, Rolled Cookies, and Molded Cookies.

Drop Cookies - dough is dropped by rounded or heaping teaspoonful onto baking sheet. Bar Cookies - spread dough in pan, bake and cut. Refrigerator Cookies - dough must be chilled in the refrigerator before baking. Rolled Cookies – dough must be rolled and cut into desired shapes with a cookie cutter. Molded Cookies - formed into desired shapes with your hands.

Bring (2) two labeled sample cookies wrapped together with plastic wrap of each recipe. Place all samples in a covered flat box (no need to decorate), so the judges will not need to open the decorated jar. Boxes and sample cookies will not be returned. Remember to provide recipes for each type of cookie in your jar. This year's winner will be invited to present the cookie jar to the Governor at the Domestic Arts Demonstration Kitchen on Governor's Day. Winners of this contest may win (3) three years straight before laying out (1) one year. THE WINNING COOKIE JAR BECOMES THE PROPERTY OF THE KANSAS STATE FAIR AND WILL NOT BE RETURNED. All other entries may be picked up at the end of the fair.

Judging Criteria: Cookie jar decoration will count for 40% and cookies 60%.

Class

01

Governor’s Cookie Jar



Division 610 - Make it with Honey - Sponsored by The Kansas Honey Producers

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $5

Exhibits may contain some sugar, but this must be listed as a recipe ingredient. When ingredients are equal, preference will be given to exhibits containing the least amount of sugar. Whole loaves of bread and cake must be exhibited. To view hints and recipes, visit www.honey.com. *Class 01 may use any type 1/2 pint jar. Sauce may be picked up by 8:00 pm same day as judging or left for display.

Judging Criteria: Usage of Honey - 40%, Taste Appeal - 40%, Appearance - 20%


Class

01

*BBQ Sauce made with Honey

(refrigerated only)

05

Honey Quick Bread

02

Chocolate Honey Cake

06

Honey Whole Wheat Bread

03

Cookies made with Honey (6)

07

Muffins made with Honey (6)

04

Honey Cake







FOOD PRESERVATION RULES

The following rules are for all Food Preservation Classes. Review the General Rules that are available at the beginning of the Foods Section.


  • All preserved foods must have been preserved after September 15, 2017.
  • Preserved food entries must have the following information on a 3" x 5" card stating: NAME OF PRODUCT, DATE PRESERVED, TYPE OF PACK (HOT OR COLD), PROCESSING METHOD AND TIME, POUNDS OF PRESSURE (FOR LOW ACID FOOD), ALTITUDE WHERE PRODUCT WAS PROCESSED, & COUNTY OF EXHIBITOR. If you have additional information about the item entered, you may include it on your card. Check Dried Food and Spreads divisions for information needed on the 3" x 5" card. Your card will be under your exhibit after judging and will be returned to you at the end of the fair.
  • Using the guidelines from the National Center for Home Food Preservation, visual inspection will be used for the most part for judging. Jars may need to be opened when: differences among entries are too small for visual judging only or when spoilage is suspected. Any item opened will have a small black mark on the lid to denote that it has been opened and no longer safe for consumption. Preserved items are to be displayed in regulation canning jars. All rings must be free of rust. Entries must be in compliance with current USDA guidelines. Visit http://nchfp.uga.edu or contact your local extension office for safe food preservation practices. Sweepstakes winners may win (3) three years straight before not being eligible for sweepstakes contests for (1) one year.
  • Do not put any labels or decorations on the jars. Judges need to see the product through the glass jar and should not know who entered it.
  • No quart jars are allowed, except in Main Course Division #619. Canned fruit in pint jars only. All other classes may be in half-pint or pint jars.

ENTRANT ELIGIBILITY
1. Eligible entries must be preserved in the same brand of jar and lid: Ball® Jar sealed with a Ball® Lid & Band specially designed for home
canning, or Kerr™ Jar sealed with a Kerr™ Lid & Band specially designed for home canning.
2. Entries in the Soft Spread category must be prepared using Ball® Pectin: Classic, Low or No-Sugar, or Liquid. Proof of pectin purchase by
receipt or product UPC is required.
3. Entries must be labeled with product name, date of preparation, processing method, and processing time.
4. All preserved foods must be prepared within a one-year (1 year) period prior to the judging date.

QUALITY CRITERIA
* Safety is of utmost importance. Any entry not in compliance with judging guidelines or exhibiting spoilage must be disqualified. Quality criteria
are based on visual judging only. Refrain from tasting preserved food as part of the Ball® Fresh Preserving Award program. * *

1. FILLED JAR
• Headspace must correspond to instructions from the reference guides listed. The top of the finished recipe or liquid covering produce must
provide adequate headspace as stated in approved guidelines.
• Air bubbles must be kept to a minimum. (Gas bubbles denote spoilage and can be identified by movement of bubbles to the surface of the
product while the jar is stationary. Products indicating the presence of gas bubbles must be disqualified.)
• Bands should remain on the jars while in transit to the fair event. Remove bands carefully to determine if the headspace is correct. Replace
bands for product display.
2. HEAT PROCESS
• Methods used to heat process food must comply with current preserving guidelines as stated in the approved reference guides. The boiling
water process for high-acid food and pressure process for low-acid food are the only recommended methods to preserve food in jars for shelf
storage.
• Time for correctly heat processing food varies depending on each specific recipe or food type. Processing time must be in agreement with the
approved reference guides.
3. PRODUCT APPEARANCE
• Produce should be free from blemishes, disease, and spoilage. Recipes prepared with stems, pits and peels intact are acceptable if the
recipe is in keeping with approved guidelines.
• Liquid must be clear and free from cloudiness and small particles unless the inherent characteristics of ingredients effect product clarity.
• Color of the finished product should be as close as possible to its natural characteristics or that for cooked product.
• Texture is affected by heat processing; however, the finished product should not easily break down or appear over-cooked.
• Ingredients should retain their shape and size based on the type and preparation method. Ingredients should be cut in uniform pieces and
packed evenly into each jar, allowing adequate room for liquid to circulate throughout the jar during processing


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(1) Overall Best of Show Winner from the Sweepstakes Winners will be awarded a Dillons Gift Card along with $5.

**For winners in Soft Spreads, both Adult & Youth, proof of purchase of Ball pectin must be provided at time of entry.


Ball Fresh Preserving Award for Adult Level

Newell Brands, is proud to recognize today's fresh preserving (canning) enthusiasts. First and second place awards will be given to those individuals judged as the best in designated categories when Ball & Kerr jars and lids are used. For winners in Soft Spreads, proof of purchase of Ball pectin must be provided at time of entry.

Recipes required on back of 3" x 5" information index card or separate card stapled to the first

Judging Criteria: Appearance - 60%, Selection of Products - 25%, Container - 15%


Division 611 - Food Preservation - Butters

Premiums awarded for this division are 1st - $15, 2nd - $10 and 3rd - $5

Class


01

Butter of your Choice - Apple, Pear, Peach, etc.


Division 612- Food Preservation - Jams

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $10

Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Apricot Jam

05

Peach Jam

02

Berry Jam

06

Strawberry Jam

03

Grape Jam

07

Miscellaneous Jam

04

Mixed Fruit Jam




Division 613 - Food Preservation - Jellies

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $10

Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Apple Jelly

05

Grape Jelly

02

Berry / Mixed Jelly

06

Mixed Fruit Jelly

03

Blackberry Jelly

07

Sand Hill Plum Jelly

04

Cherry Jelly

08

Miscellaneous Jelly



Division 614- Food Preservation - Preserves

Premiums awarded for this division are 1st - $11, 2nd - $8 and 3rd - $6. Sweepstakes winner will receive $10 and a Dillons gift card

Class

01

Peach Preserves

03

Two Fruits Preserves

02

Strawberry Preserves

04

Miscellaneous Preserves



Division 615 - Food Preservation - Canned Fruits

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $10 and a Dillons gift card

Class

01

Canned Fruits - Any variety (apples, cherries, pears, peaches, plums, etc.)

03

Tomatoes

02

Fruit Juice; any kind

04

Tomato Juice



Division 616 - Food Preservation - Canned Pickles or Relish

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $10 and a Dillons gift card

Class

01

Pickles - Any Variety (dill, sweet, etc.)

02

Relish - Any Variety (vegetables, salsa, etc.)



Division 617 - Food Preservation - Canned Vegetables

Premiums awarded for this division are 1st - $7, 2nd - $5 and 3rd - $4. Sweepstakes winner will receive $10 and a Dillons gift card


*No recipes are required

Class

01

Asparagus

06

Green or Wax Beans, Cut

02

Beets; sliced or diced

07

Green or Wax Beans, Whole

03

Beets, small whole

08

Mixed Vegetables

04

Carrots

09

Potatoes

05

Corn

10

Miscellaneous Vegetables


Division 618- Food Preservation - Collection of Canned or Preserved Foods

Premiums awarded for this division are 1st - $20, 2nd - $15 and 3rd - $10. Sweepstakes winner will receive $10

All collections must be the same size either half-pint or pints & in same brand of jars. Each collection must contain (6) six jars and each jar contents must be a different kind. Example: Canned Fruit must be (6) six different types of Fruit

Winners entered in the C&H contests will be eligible for the C&H Sugar Special Overall Points Award

Class

01

Canned Fruit

04

Jellies and / or Preserves

02

Canned Vegetables

05

Pickles and Relishes

03

Jams & Butters


Division 619 - Food Preservation - Dried Foods

Premiums awarded for this division are 1st - $6, 2nd - $4 and 3rd - $3. Sweepstakes winner will receive $10

Dried foods to be exhibited in half-pint or pint glass jar which appear full. Include a 3" x 5" card stating the following: name of dried food and date dried, method of pretreatment, drying method and drying time

**No recipes are required except for Class #07

Judging Criteria: Texture and Aroma - 50% Size and Shape - 40% Jar and Card - 10%


01

Dried Fruit

05

Dried Vegetable

02

Dried Herbs

06

Fruit Leather

03

Dried Pasta, any shape

07

Trail Mix / Snack Mix

04

Dried Seeds

08

Miscellaneous Dried Food


Division 620- Food Preservation - Main Course


Premiums awarded for this division are 1st - $11, 2nd - $8 and 3rd - $6. Sweepstakes winner will receive $10 and a Dillons gift card

Must be ready to serve as canned, but may be heated or chilled. Please include menu for class 01 & 02 on a 3" x 5" card. Quart jars may be used for this category.

Class

01

Emergency dinner (five jars of dehydrated fruit, vegetables, meat to make up a meal) *identify varieties

03

Home canned fish, *identify kind

02

Emergency dinner (five jars of home canned food all different varieties) *identify varieties

04

Home canned meat, *identify kind





JUNIOR DIVISION -

AGES 18 AND UNDER

YOUTH AGE CLASSES: Participants must be 18 or under as of January 1, current year


NEW: ALL JUNIOR ENTRIES ARE TO BE RECEIVED DURING THE SAME RECEIVING HOURS AS THE OTHER OPEN CLASS ENTRIES. NO SPECIAL TIMES HAVE BEEN SET ASIDE AS IN PRIOR YEARS.


  1. Items will remain on display for the entire fair and can be picked up the last day. ***See Food Sale Rules at beginning of the Foods information.
  2. Entries should be in the name of the person who made the product. Adults may not do the work and enter the item under a child's name. The age of the entrant will be considered by the judge.
  3. Recipes required for each category. Recipes to be typed on 8 1/2" x 11" paper with name, address, phone number, and age in the bottom left hand corner. This information will be covered for judging.
  4. ** Members of the same family cannot use the same recipes for exhibits. Siblings using the same recipe will be disqualified. The decision of the superintendent is final.
  5. No commercial mixes may be used, except for Class 05 in Division 625 - "Mix it Up" - Trick with a Mix.


Overall Best of Show in the Junior Foods Division will receive $5 and a Dillons Gift Card.


Division 621 - Juniors - Breads - Quick

Premiums awarded for this division are 1st - $9, 2nd - $7 and 3rd - $6. Sweepstakes winner will receive a Dillons gift card

Class

01

Banana Bread

04

Pumpkin Bread

02

Coffee Cake with or without topping (on plate or in disposable pan)

05

Miscellaneous Quick Bread

03

Muffins any kind (6 on a plate)


Division 622- Juniors - Breads - Yeast

Premiums awarded for this division are 1st - $10, 2nd - $8 and 3rd - $6 except class 02 will award 1st - $20, 2nd - $15, and 3rd - $10. Sweepstakes winner will receive $5 and a Dillons gift card

All exhibitors will be given Red Star Yeast and coupon. Winners of some classes may receive an additional gift provided by RED STAR if product was used and empty yeast packet is submitted. Classes 02 will require a cash register receipt or UPC code or copy for proof W-R flour was used.

Loaves should be baked in bread loaf pan. Rolls may be any size or shape. You may use a bread machine to mix dough then shape and bake traditionally.

Class

01

Cinnamon Rolls (6)

04

Multi-grain Bread

02

Bread made with at least 50% Whole Wheat, must use W-R Flour

05

White Bread

03

Dinner Rolls, White or Wheat (6)

06

Miscellaneous Yeast Bread (something for which there is no other category)


Division 623- Juniors - Cookies

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $5 and a Dillons gift card


Class

01

Brownies

05

Snickerdoodle Cookies

02

Chocolate Chip Cookies

06

Sugar Cookies

03

Chocolate Cookies

07

Miscellaneous Cookies

04

Peanut Butter Cookies


Division 624- Juniors - Food Preservation

Premiums awarded for this division are 1st - $8, 2nd - $6 and 3rd - $5. Sweepstakes winner will receive $5 and a Dillons gift card

Exhibits must have been preserved after September 15, 2017.

The following information needs to be put on a 3" x 5" card: PRODUCT NAME, DATE PRESERVED, TYPE OF PACK (HOT OR COLD), PROCESSING METHOD AND TIME, POUNDS OF PRESSURE FOR LOW ACID FOOD, ALTITUDE WHERE PRODUCT WAS PROCESSED & COUNTY OF EXHIBITOR. If you have additional information about the item entered, you may include on your card. Your card will be under your exhibit after judging and will be returned to you at the end of the fair. Recommended method of process must follow USDA guidelines. For more information, check the Food Preservation Rules in the Open Class Food Preservation section.

Class

01

Low Acid Vegetable (Green Beans, Corn, etc.) - pint jar

03

Sweet, Soft Spread - 1/2 pint or pint jar

02

Tomatoes or Salsa - pint jar

04

Miscellaneous – Fruit, Pickles, etc. - 1/2 pint or pint jar


Division 625- Juniors - Miscellaneous

Premiums awarded for this division are 1st - $12, 2nd - $9 and 3rd - $7.

Class

01

Baked after School Snack Food

04

Frosted Cupcakes (6)

02

Candy (6 pieces shaped type of candy)

05

"Mix it Up" - Trick with a Mix (use a mix other than what it was meant for; a cake mix not used to make a cake)

03

Chocolate Cake (frosted)







Division 626 - Wine Competition - Amateurs Only (this is "not" a special contest and follows standard receiving times listed at the beginning of the Foods Section)

Premiums awarded for this division are 1st - $15, 2nd - $12 and 3rd - $8. Grand Champion will receive $20 and Reserve Grand Champion $10

Amateur: A person who engages in an event or activity as a past-time rather than a professional

Professional: A person who engages in an event or activity for monetary profit or teaches and / or instructs a particular craft or skill

**See beginning of the Foods Section for Open Receiving Times and Mailing Instructions (listed in the General Rules). You will need to fill out the Amateur Wine Competition form for each bottle. The competition is open to any non-commercial winemaker 21 years old or older. Still wines must be bottled in standard 750 ml wine bottles (preferably clear). Closures may be by cork or screw cap. Sparkling wines must be bottled in standard 750 ml champagne-style bottles with a proper closure secured by wire. More than one entry per class will be accepted as long as it is of a different variety . Bottles may be labeled. All bottles are to be free of capsules and other distinguishing marks. The fair is not responsible for returning wine bottles; you may pick up empty bottles at the end of fair. Wine made from fruit other than grapes is considered a fruit wine. Wine made from concentrate is acceptable. Wine entered as a varietal shall contain at least 75% of that variety. Grape types may be vinifera, hybrid or native. Consider dry wine to have 2.0% or less residual sugar. Sweet wines have more than 2.0% residual sugar. No recipes needed for wine classes.

**NEW -- Judging will be open to the public in the Demonstration Area of the Domestic Arts Bldg at 5:00 pm on Friday, September 7

Class


01

Fruit, sweet or dry

05

Vegetable, sweet or dry

02

Red Grapes, sweet or dry

06

White Grape, sweet or dry

03

Rose / Blush, sweet or dry

07

Other Than Listed


04

Sparkling




SPECIAL CONTESTS

ADDITIONAL GUIDELINES FOR SPECIAL CONTESTS


Ø ADULT CLASSES 19 & UP

Ø YOUTH CLASSES 18 & UNDER BY JAN. 1, CURRENT YEAR UNLESS OTHERWISE STATED


**DELIVERY OF ITEMS: Absolutely no vehicles driven onto the grounds after 8:00 a.m. Exhibitors will not be allowed to drive up to the building to deliver their item(s). If you are not carrying your item into the Fair, you can obtain a delivery / release hangtag from the Gate Attendant for the Green Lot, located next to 4-H Centennial Hall, accessible from Gate #3 off Main St. This will allow you to park your vehicle in the lot, should parking be available, for approximately 30 minutes and "walk" your item(s) over to the Domestic Arts Building. After 30 minutes, you will need to move your car to the free parking lot located north of the fairgrounds. If assistance is required delivering your items, you may phone (620) 669-3862 to see if staff would be available. Staff is limited. Vehicles outside this area, parked directly by the building or elsewhere, will be towed at the owner's expense. All exhibitors will need to have a gate ticket to enter the grounds.To re-enter once parking your vehicle off grounds, have your hand stamped before leaving.


  1. Non-disposable containers are allowed, but the State Fair nor its employees or volunteers will be held responsible for any damaged or lost property.
  2. Entries for these contests will only be accepted on the day and time stated for that particular contest.
  3. If your entry is brought well ahead of judging (during allowed receiving hours only) it must be properly covered.
  4. If your item needs to be kept cold or warm, it is your responsibility to provide a container that keeps it at the proper temperature. There is limited refrigerator space, ovens, and outlets available.
  5. You may use the Domestic Arts Kitchen to “finish” up your entry for judging. Microwaves, ranges, refrigerator, and counter space available but limited.
  6. A gate ticket will be needed to enter the grounds with your item. Advanced exhibitor tickets are available at a discounted rate on the entry form prior to August 15. If you have only entered in Special Contests and need your pre-purchased tickets for entry, please pick up your envelope at the Guest Service booth located at the corner of 20th & Poplar.
  7. Special Contest entries may be sold in the Food Sale, sampled by fair attendees, or returned to the exhibitor, depending upon the contest or a ruling made by the Foods Department or judges.



FIRST SATURDAY- SEPTEMBER 8


Division 627 - Pies, Pies & More Pies

Receiving: Saturday, September 8, 8:00 am - Noon

Judging: 1:00 pm

Premiums awarded for this division are 1st - $20, 2nd - $12 and 3rd - $7. Sweepstakes winner will receive $50 along with a Dillons Gift Card

Recipes are required. Recipes should be typed on a 8 1/2" x 11" sheet of paper with name, address, and phone number in bottom left corner (this will be hidden from the judges)

Class

01

Pies - Apple

05

Pies - Pecan

02

Pies - Berry (any kind)

06

Pies - Pumpkin

03

Pies - Cherry

07

Pies - Other Than Listed

04

Pies - Peach



Division 628 - Homemade Ice Cream & Topping Contest

Receiving: September 8, 3:00 pm - 4:00 pm

Judging: 4:15 pm

Premiums award for this division are Ice Cream 1st - $40, 2nd - $25 and 3rd - $15 and Ice Cream Topping awards 1st - $20, 2nd - $15 and 3rd - $10

Do you have a great homemade ice cream recipe? Do you make an ice cream topping that everyone raves about? Why not enter one or both in this year’s fair?

Judging Criteria: Originality - 25%, Texture, Consistency & Temperature - 25%, Taste - 50%

ICE CREAM RULES:

  • Choose a recipe that makes at least one quart of ice cream
  • Recipe must be provided and specify the process you used (electric, hand-crank, etc.)
  • If eggs are in the list of ingredients, they must be cooked
  • Ice cream must be entered “ripened / hardened” – already churned, dasher removed from the can or canister, original lid or protective covering in place, and the can packed in ice


Judging Criteria: Originality - 25%, Texture, Consistency & Temperature - 25%, Taste - 50%

TOPPING RULES:

  • Prepare at least (1) one pint of topping
  • Present in container of your choice
  • Keep at the proper temperature (warm or cold)
  • Recipe must be provided

01

Ice Cream Contest

02

Ice Cream Topping Contest


Division 629 - Youth Creative Cream Pie Contest - Sponsored by Bob Schirer **Must be 18 or under as of January 1, current year to enter

Receiving: Saturday, September 8, 9:00 am - 6:00 pm

Judging: 7:00 pm

Premiums awarded for this division are 1st - $100, 2nd - $50 and 3rd - $20

Whip up an "original" cream pie recipe that you've always dreamed about making. Create something so delicious you can imagine how it tastes before you make it. Mmmmmm Remember, only pies having original recipes may be submitted.

Rules are simple. Make any type of cream pie using an original recipe you created. Recipe must be typed on 8 1/2" x 11" sheet and include name, address, phone and age all in lower left hand corner. This will be covered up during judging. Crust can be either store purchased or made from scratch.(specify in the recipe and provide recipe if homemade). Any type of cream pie is allowed: whipped, pudding, custard, etc. Limited refrigerator space is available.

Judging Criteria: Originality 50%, Taste 35%, Appearance 15%


Class

01

Youth Creative Cream Pie Contest



FIRST SUNDAY- SEPTEMBER 9


Division 630 - Flapjack Flippin Contest -

Receiving: Sunday, September 9, 8:30 am - 9:30 am

Contest: 10:00 am - 11:00 am

Premiums awarded for this division will be Gift Certificates from local businesses


Do you have what it takes? Will ya flip or flop? We invite you to put your wrist action to the test and show off some skills that include flapjacks and a pan, but nooooooo cooking necessary. Each contestant will have 30 seconds to show us how many times they can toss their flapjack in the air and catch it in the pan without it hitting the floor. Judging will be on the number of flips achieved, height, and condition of the flapjack. Additional credit will be given for tricks such as spins or turns. Judge's decisions are final.




01

Youth Division - 18 & under as of Jan. 1, current year

02

Adult Division - 19 & up



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Division 631 - King Arthur Flour - Flapjack Contest

Receiving: Sunday, September 9, 8:30 am - 11:00 am

Judging: 11:30 am

Prizes awarded for each class are 1st - $100, 2nd - $75 and 3rd - $50.

*NOTE: Prize amounts are presented as King Arthur Flour Gift Cards to the King Arthur Flour Baker's Catalogue or visit website kingarthurflour.com


In the United States, flapjacks and pancakes usually mean the same thing. This year King Arthur Flour would like you to create flavorful flapjacks, offering two different classes.

Class #01 - Basic Flapjacks - No extras added inside or out. Flour, egg, butter, milk, etc. are a few of the basic ingredients. The difference in the flavor will come from the type of flour you choose, along with the measurements of each ingredient in the recipe. Oh yes, you may serve your perfectly cooked flapjack with butter and/or maple syrup on the side.

Class #02 - Gourmet Flapjacks - Add the extras such as blueberries, raspberries, apple slices, and so on. Create your absolute favorite or even your fantasy flapjack. Any topping can be used or added as a topping. You are the chef. This is your masterpiece !


RULES :

Contestants are responsible for the following: Your own grill, spatulas and any other equipment needed (utensils, cutting board, etc.) as well as the ingredients required to make your final product.

You must use at least (1) one cup of King Arthur Flour in the batter recipe. Proof of purchase must be submitted along with your recipe (King Arthur Flour UPC code, flour bag, or cash register receipt)

Submitted recipe must be typed on an 8 1/2" x 11" paper with name and address in lower left corner (will be covered prior to judging)

Judging Criteria: Overall appearance 25%, Texture 50%, Flavor & Aroma 25%

--Due to limited space, we will randomly select order for cooking times.

*NOTE: Prize amounts are presented as King Arthur Flour Gift Certificates to the King Arthur Flour Baker's Catalogue or visit website kingarthurflour.com

Class


01

Basic Flapjack

02

Gourmet Flapjack



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Division 632- The Great American SPAM Championship

Receiving: Sunday, September 9, 3:30 pm - 5:00 pm

Judging: 5:30 pm

Hawaii and Island-Inspired Recipes

Two Categories: 1 for Adults - 1 for Kids
(Adults: Ages 18 & Up, Kid Chefs: Ages 7-17)

Local SPAM® Champion Prizes: 1st Prize $150; 2nd Prize $50; 3rd Prize $25 (Adults)
Local SPAM
® Kid Chef Prizes: 1st Prize $60; 2nd Prize $30; 3rd Prize $10 (Kids)

Two National Grand Prizes:
1) National SPAM
® Champion Grand Prize: A Trip for Two to the 2019 Waikiki SPAM JAM® Festival in Hawaii Valued at $3,000 (Adult Grand Prize)*;
2) National “SPAM® Kid Chef of the Year” Grand Prize:$2,000 cash prize

Judging Criteria:
Taste (30%) + Creativity (30%) + Easiness (30%) + Appearance (10%)

Contest Rules:

  • Make any entry inspired by Hawaii, luaus, tiki parties, or island life in general. Anything tropical goes. Use at least one 12-ounce can of SPAM® products any variety (Classic, Lite, Less Sodium, Hot & Spicy, or other) and up to 10 other ingredients. (Salt, pepper, cooking oil/butter, water and garnishes do NOT count. Packaged items such as pre-made dough, jarred sauces, salad mixes, and other timesavers count as one/individual ingredient each.)
  • Judging Criteria is to emphasize the 2018 theme and prioritize taste (overall flavor appeal and SPAM® product presence), creativity (how unique, imaginative, or trendy it is); and easiness (how simple and quick-to-make it is).
  • Recipes should be named, original, unpublished, the sole property of entrant, and not used for another contest.
  • Submit your entry with a clear/typed recipe (illegible recipes may be disqualified), a product label and your contact information. One entry per person.
  • No SPAM® recipe contest 1st place winners from any fair in 2017 are eligible to win in 2018, nor are those who have won 1st place three or more times.
  • All winning recipes become the property of Hormel Foods Sales, LLC, which has the right to publish or advertise the recipes and contestants without compensation.
  • Judges are chosen by the fair; their decisions are final. Hormel Foods is not responsible for lost recipes, nor is the fair.
  • All winners are required to sign a release provided by Hormel Foods. Winner awards will not be distributed until their releases are received.
  • All contestants including fair winners, finalists and the national grand-prize winners shall not make any public appearances or give any interviews associated with this competition without the permission of Hormel Foods or the Blue Ribbon Group.
  • Taxes on the prizes are the responsibility of the winner.
  • Employees of Hormel Foods Corporation, its affiliates, subsidiaries and families of each are not eligible to participate.
National Judging & Grand Prizes:
  • Fair contest supervisors forward 1st place winning recipes for national grand prize judging for both Adult and Kid Chef categories. Hormel Foods’ Test Kitchens judge recipes on the above criteria. Their decisions are final.
  • For the National SPAM® Champion Grand Prize (adult: age 18 & up) one national grand-prize winner will be selected out of all 26 1st place recipes. He/she will receive a voucher to cover $3,000 in travel costs (airfare, hotel and food) for the 2019 Waikiki SPAM JAM® Festival in Hawaii. The national grand-prize winner may elect to accept a $3,000 cash prize instead of the trip (ARV $3,000).
  • One National SPAM® Kid Chef of the Year (kid chef: age 7 to 17) will be selected out of all 26 1st place recipes and he/she will receive a $2,000 cash prize (ARV $2,000).
  • Both grand-prize winners will be notified by phone no later than Feb. 28, 2019. If Hormel Foods is unable to reach the grand-prize winners within 10 days of notification, an alternate may be selected. National winning recipes will be available by emailing statefairteam@blueribbongroup.net or by sending a self-addressed stamped envelope to: Blue Ribbon Group, c/o SPAM® Championship National Winner, 1120 South 2nd St #908, Minneapolis, MN 55415.


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TUESDAY- SEPTEMBER 11


Division 633 - Invent a Heart Healthy Food - Sponsored by Kansas Soybean Commission


Receiving: Tuesday, September 11, 8:00 am - 11:00 am

Judging: 12:00 pm


Showcase the use of heart healthy soy products in your daily life. Use any of the following Soy Food(s): Soy Flour, Soybean Oil, different forms of Tofu, Soy Cream Cheese, Soy Sour Cream, Soy Milk (liquid or dry), Soy Nuts, Whole Soybeans, Soy Nut Butter, Soy Cheese, Edamame, Miso or Temph, or any other appropriate Soy Product.

  1. A minimum of 1/2 cup of soy-based product(s) to be used in each class entered . We encourage the use of more than (1) one soy ingredient. If you use more than (1) one soy product, be sure the total of all soy is at least 1/2 cup
  2. Recipe is required. In your typed recipe, please state brand name of each soy product(s) used and attach product label(s) or cash register receipts(s) to the back of the recipe
  3. Proof of Purchase(s) required. May use cash register receipt or the label(s) of product(s) used
  4. The Kansas Soybean Commission and the Kansas State Fair reserves the right to publish or advertise the winning recipes

Judging criteria: Originality & usage of Soy Products - 30%, Flavor - 30% and Ease of preparations - 40%

Class

16

Dessert

75.00

50.00

25.00

17

Main Dish or Entrée

125.00

75.00

50.00

18

Quick and Easy Snacks

50.00

30.00

20.00


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WEDNESDAY - SEPTEMBER 12


Division 634 - C & H Sugar Contest - Amish Brown Sugar Pie

Receiving: Wednesday, September 12, 9:00 am - 11:30 am

Judging: 12:00 pm

Premiums award for this division are 1st - $100, 2nd - $50 and 3rd - $25

Originated from western European countries and popularized in the U.S. by the Amish. A Sugar Pie has a single crust and is filled with a mixture of butter, flour, milk, eggs and brown sugar. When it bakes the filling turns into a caramel-like mixture. Old Fashion Sugar Pie Recipes have a custard-like consistency.


  1. Make an Amish Brown Sugar Pie using at least 1/2 cup or more of Dark Brown or Golden Domino Sugar® / C&H ® Sugar. Recipe may be disqualified, if not used.
  2. Include a typed copy of the recipe. Include name, address and phone number in lower left hand corner.
  3. Please submit product label of Dark Brown or Golden Domino Sugar® / C&H® Sugar along with recipe
  4. If participating in the C&H® Sugar Special Overall Award, additional proof of purchase is also required such as a cash register receipt or UPC code.
  5. All winners must sign a C&H recipe release form. All recipes become the property of C&H Sugar Co. Inc. and the Kansas State Fair and may be edited, adapted, copyrighted, published and used for publicity, promotion and/or advertising at their discretion without additional compensation to the contestant.


Judging Criteria: Aroma & Flavor - 40% Texture - 25%, Appearance - 25% Creativity - 10%


Class

01

C&H Sugar Contest - Amish Brown Sugar Pie


Division 635 - Anchor Inn Fresh Salsa Contest

Receiving: Wednesday, September 12, 9:00 am - 11:30 am

Judging: 3:00 pm

Premiums award for this division are 1st - $50, 2nd - $25 and 3rd - $10

  1. Salsa of any type are allowed, in mild or medium heat categories
  2. To ensure the safe acidity of salsa, add (1) one tablespoon lime or lemon juice or 1/4 teaspoon of citric acid per pint of sauce. Acid may be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired
  3. All vegetables or fruit must be fresh or dried, not previously canned items
  4. All entries must be in standard pint canning jars
  5. Salsa MUST be refrigerated at all times, including during transportation to the fair If jar/container feels warm at any time of entry, it will not be accepted
  6. Recipe is required

No need for special presentations. Tortilla chips are provided for judging

Class


01

Fresh Mango Salsa

02

Mild or Medium (labeled)


Division 636 - Curley's All Natural Barbecue Sauce Contest - Sponsored by Garden Complements

Receiving: Wednesday, September 12, 2:00 pm - 4:00 pm

Judging: 4:30 pm

Premiums award for this division are Youths: 1st - $50, 2nd - $30 and 3rd - $20. Adults: 1st - $100, 2nd - $75 and 3rd - $50

Create your own recipe using any flavor of Curley's BBQ sauce: Hickory, Smoky, Mesquite or Hot & Spicy

Judging criteria: Taste - 30% Original / creative use of product - 40% Appearance - 15% and Ease of preparations - 15%

  • May be a meat or fish dish, casserole, salad or snack food using a least (1/4) one fourth cup or more of sauce(s)

Proof of purchase required, staple to back of recipe. If you require additional time to finish your entry bring another copy of your recipe for your use in the kitchen.


Class

01

Youth Division - 18 & Under

02

Adult Division - 19 & Up

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LAST SUNDAY - SEPTEMBER 16


Division 637 - On-Site Grill Cheese & Bacon Cook-Off

Check-in: Sunday, September 16, 8:00 am - 10:00 am

Judging: 11:00 am

Premiums awarded for this division are 1st - $20 , 2nd - $15 and 3rd - $10


"Say Cheese" Grilled Cheese & Bacon that is. Put a smile on the face of the judges with an awesome Grill Cheese & Bacon Sandwich. Participants will have 15 minutes to make their best sandwich on-site in our demonstration kitchen. Recipe must be typed on 8 1/2" x 11" sheet of paper and include name, address, phone and age all in lower left hand corner. This will be covered up during judging.

You will be responsible for the following: Your own grill, spatulas and any other equipment needed (utensils, cutting board, etc.) as well as the food items required to make your product.

Once sandwich has been cooked, please plate it for judging. *Sandwich must be cut into quarters for judging. Be prepared to briefly comment to the judges on your sandwich.

Due to limited space, at 10:45 am, we will randomly select participant cooking order

Judging Criteria: Ingenuity / Originality - 25%, Preparation - 25%, Appearance & Taste - 50%


Class

01

Youth Division - 18 & Under

02

Adult Division - 19 & Up

Division 638 - King / Queen Foodie

Check-In: September 16, 8:00 am - 10:00 am

Judging: 1:00 pm

Premiums awarded for this division will be Gift Certificates from local businesses


Put your creative self to work and aim to be "King or Queen Foodie of the Kansas State Fair". Pick your favorite cake mix and incorporate (1) or more Kansas State Fair Food Vendor items. You choose what you want to make and which vendor(s) and food item(s) to use in your creation.
  1. Pre-entry is required by August 15.
  2. All items purchased from State Fair Vendors will be at the expense of the exhibitor.
  3. Vendor items used the day of the contest for judging, must be purchased that day after check-in.
  4. At check-in you will be given a card to use as "Proof of Purchase" of your vendor item(s). Please take this to your vendor(s) on the day of the contest when you purchase your item and they will sign their name, name of their business/concession and the date. All (3) pieces of information must be on the card for a valid entry. DO NOT do this in advance or purchase your items in advance or you will be disqualified from the contest.
  5. A typed recipe is required at check-in on an 8 1/2" x 11" sheet of paper with name, address, and phone number in bottom left hand corner. Youth must also include their age. This information will be covered up for judging. Please be specific when listing the item purchased and also when naming the vendor where it was purchased from. (location on the grounds not necessary)
  6. Due to limited ovens, at 10:15 am, we will randomly select participant cooking order
**Suggestion: Double check to make sure that your favorite vendors have returned or see if there is a new food vendor that might tempt your taste buds. This might be the year that you find a new favorite treat.

Class

01

Youth Division - 18 & Under

02

Adult Division - 19 & Up

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