Date: February 23rd, 2026
The Recipe: 20 Possible Points
Each contestant’s recipe should include the following elements:
- Name of the Recipe.
- Ingredients are listed in the order they are used in the instructions.
- Clear instructions for combining ingredients should be given.
- Size of pan stated – Large isn’t enough, 3 quart saucepan is proper.
- Temperature and cooking time stated.
- The number of servings yielded.
- 4-Her name, school, grade, parent name, contact info, and dish category should be on the back of your recipe.
- Recipes may need to be retyped to include all the above-listed information.
ALL DISHES must be cooked and transported on ice in a closed “Tupperware” type disposable container with a hard top. Please bring 1 to 2 servings and do not bring the entire dish, it’s a waste.
A 4-H member may enter a dish for each category if they so choose.
Neither siblings nor cooking companions (4-H members cooking together) can enter the same dish/recipe, even if they are not in the same age division.
Age Divisions are 4th -5th graders, 6th -8th graders, & 9th -12th graders.
Contest Categories and Requirements:
All Categories must contain at least one (1) pound of beef in the recipe.
- Ground Beef
- Example dishes include taco pizza, Swedish meatballs, chili, stuffed peppers, beefy lasagna.
- Any type of dish can be made, appetizers, main dish, salads, soup, party snacks, etc.
- Other Beef Cuts
- Any type of dish can be made, appetizers, main dish, salad, soup, tailgate snacks, etc.
- Example dishes include steak fajitas, Philly cheesesteaks, garlic butter steak bites, beef & broccoli, etc.
Scoring Criteria:
Taste: 70 possible points
- Does the finished dish have a flavor that appeals to most people?
- Do the flavors blend well together?
Appearance of Dish: 10 possible points
- Does the finished dish look appetizing?
- Is the product cooked correctly, or does it appear to be burnt?
If you have any questions or concerns, call the office at 225-621-5799 or email Ms. Anna at ASharkey@agcenter.lsu.edu.
