2011

ADULT HOME ECONOMICS SHOW

1. The general rules for all Adult shows apply to the Home Economics Show as well as the following special rules.

2. An Individual may enter one time per SECTION.

3. ENTRIES DUE WEDNESDAY, MARCH 23, 2011. LATE ENTRIES WILL BE ACCEPTED.

CATEGORIES

DIVISION I. DESSERTS
Division I, II, and III require recipes as well as mixing and baking instructions. Recipes must accompany entry card. Entries must be fully covered with a clear transparent wrap. Entries requiring refrigeration will not be accepted.

SECTION A. CAKES MADE FROM SCRATCH – Cakes may be on a stiff surface which has been covered with some type of paper or foil or may be in a disposable pan which is fully covered with a clear transparent plastic wrap. One slice must be cut before entry and left in place.

SECTION B. CREATIVE CAKES MADE FROM MIXES – Designate type of cake mix and icing used as base in recipe and additional ingredients added to complete cake and icing, as well as mixing and baking instructions. Cakes may be on a stiff surface which has been covered with some type of paper or foil or may be in a disposable pan which is fully covered with a clear transparent plastic wrap. One slice must be cut before entry and left in place.

SECTION C. DECORATED CAKES – (Creative and Decorative) No recipe is required, but a brief summary of how this cake is to be decorated must be submitted with Entry Card. Base must be a cake and must be fresh and consumable at time of judging. Items may be tasted. All parts must be 100% edible. Cakes must be on a durable stiff surface which has been covered with some type of paper or foil. Cake is not to exceed 36” x 36”. Do not cover.

SECTION D. COOKIES FROM SCRATCH – (Dropped, Pressed, Bar, Rolled, Refrigerator, Molded or Miscellaneous) – All cookies must be on an 8” – 10” disposable plate and must consist of enough pieces to properly fill the plate, and must be fully covered with a clear transparent plastic wrap.

SECTION E. CANDY FROM SCRATCH – (Fudge, Divinity, Brittle or Miscellaneous) – All candies must be on an 8” – 10” disposable plate and must consist of enough pieces to properly fill the plate, and must be fully covered with a clear transparent plastic wrap.

SECTION F. PIES FROM SCRATCH – Must be in a disposable pie pan approximately 9” in diameter. One slice must be cut before entry and left in place and pie must be covered with a clear transparent plastic wrap. The crust must be made from scratch and pie crust recipe must accompany the registration form. No entries requiring refrigeration will be accepted.

1) Pies in Crust - Pie must be in a disposable pie pan approximately 9” in diameter.
2) Fried Pies - Enough to fill a 8” - 10” disposable plate and covered with clear transparent plastic wrap.
3) Pie Tarts - Individual tarts - enough to fill a 8” - 10” disposable plate, or tart baked in approximately 8” – 10” tart pan and placed on an 8” – 10” disposable plate.

DIVISION II. BREADS FROM SCRATCH
All rolls, biscuits, doughnuts, muffins, etc., must be on an 8” – 10” disposable plate and must consist of enough pieces to properly fill the plate and plate must be fully covered with a clear transparent plastic wrap. Large fancy breads may be on a stiff surface which has been covered with some type of paper or foil. Loaves of bread may be placed in a plain clear transparent plastic bag that can easily be opened and closed. Bread MUST be made by hand – no bread machines. Recipe must accompany entry card, including mixing and baking instructions.

SECTION A. QUICK BREADS FROM SCRATCH – (Muffins, Biscuits, Cornbread, Fruit-Nut-Vegetable or Miscellaneous)

SECTION B. YEAST BREADS FROM SCRATCH – (Loaf, Plain Rolls, Sweet Rolls, Fancy or Miscellaneous)

DIVISION III. CANNED FOODS FROM SCRATCH
All entries in the Canned Food Division must be in a standard jar made especially for canning. The jar should be clean and labeled on the jar as to the contents and the date it was preserved. The lids and rims must be standard and free of rust. Any jar not sealed will be disqualified. Processing and canning instructions must be included. All entries must be processed in canner or hot water bath, whichever is applicable. Recipe must accompany entry card, including mixing and baking instructions.

SECTION A. JELLY
SECTION B. JAM, PRESERVES & MARMALADE
SECTION C. VEGETABLES
SECTION D. FRUITS
SECTION E. PICKLES AND PICKLED FOODS
SECTION F. SAUCES (PICANTE OR RELISH)
SECTION G. MISCELLANEOUS