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The Recipe

Each recipe should include the following elements: 20 possible points.

  • Name of the Recipe
  • Ingredients listed in the order they are used in the instructions
  • Clear instructions for combining ingredients should be given
  • Size of pan stated – Large pan isn’t enough, 3-quart saucepan is proper
  • Temperature and cooking time stated
  • Number of servings listed
  • 4-Her name, school, grade, parent name, contact info, and dish category should be on your recipe.
  • Recipes may need to be retyped to include all the above listed information.
  • 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.
  • The dish must be cooked and transported on ice in a closed “Tupperware” type disposable container with a hard top. We only need 1 to 2 servings of your dish. Please Do Not bring the entire dish, it is a waste!!
  • Please bring 1-2 servings of your dish with 2 copies of the recipe to the 4-H office between 8:00 am and 5:30 pm.

Contest Categories and Requirements:

All categories must contain at least one (1) pound of meat in the recipe and the protein MUST be identified. Any type of dish can be made, appetizer, soup, main dish, salad, party snacks, etc.

  • Venison (Deer Meat)
    • Ground beef examples – Venison Stew, Venison Tacos, Venison Tamales, Venison Lasagna, etc.
  • Fowl
    • Examples of Fowl (Birds) include Duck, Quail, Geese, Pheasant, Dove, etc.
  • Other Game
    • Other Beef Cuts – Rabbit, Wild Hog, Squirrel, Bison, Elk, 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?
Bonus Additions: 10 possible points if submitted
  • Instruction pictures – at least 3 pictures must be submitted with the 4-H member completing the instructions given in the recipe. Examples: stirring the pot of cooking beef, chopping vegetables, mixing pie ingredients.
  • Finished Product pictures – at least 2 pictures must be submitted of the completed dish. One picture can be the finished product as a whole and one picture needs to be a plated portion. Example: picture of the whole casserole in the dish and one picture of the casserole served on the plate ready to eat.
  • Dish Summary - A paragraph summarizing the 4-H member's experience must be submitted with recipes and pictures. Minimum of 5 sentences! Does not have to be typed, but the writing does need to be legible. Examples of things to include are challenges the 4-H member had while completing the dish, skills they have learned, why they have chosen that specific recipe.
  • Does the summary follow general paragraph standards? Example: Introduction sentence, 3 body sentences, and a conclusion sentence.
  • Garnishments and added extra decorations will not be factored into scoring.

If you have additional questions you can always call the office at 225-621-5799 or email sgravois@agcenter.lsu.edu

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