Ouachita Parish 4-H

Fall Foods Fest

Monday, November 18, 2024

Check In: 5:15 PM - 5:30 PM

Awards Begin: 7 PM

704 Cypress Street, West Monroe

• Members bring a prepared dish on ice, and garnish, to be judged for prizes!
• Dish Categories: Chicken, Corn, Egg, Heart Healthy Ground Beef, Pecan, Quick-N-Easy Ground Beef, Rice Any Other, Rice Main Dish, & Sweet Potato
• Members can choose 1 category or all 9, but each dish must only be in one.
• 4-H families, join us for some healthy living activities while dishes are judged!
• 4-H'ers with winning dishes will compete against other parishes in the Northeast Region Cookery on February 6, 2025.
• Call (318) 323-2251 with questions

Requirements:

• 4-H members aged 9 to 19 are eligible to compete. Juniors and seniors will compete together.
• Dishes must be already prepared and ready to serve. Dishes must be chilled (cold to the touch) and transported in an insulated, hard case ice chest with ice, no ice packs. No insulated totes or bags will be allowed. Styrofoam is allowed. The dish must be covered in ice chest. Dishes not properly chilled, not properly covered, and not in a hard case ice chest will be disqualified.
• Adults will NOT be allowed to accompany 4-H’ers into the contest judging area. Each 4-H’er must set up and garnish his/her own dish without assistance from an adult. Contest superintendents will be available at each table to assist the 4-H’ers as needed with set up.
• Please do not bring placemats, decorations that are not on the dish, serving utensils, or extremely large platters. Space is limited.
• Serving dish no larger than 11” x 16” or 12 inch round. Recipes used should not serve more than 12 servings.

Dish Categories:

1. Rice Main Dish - Dish must contain at least one cup of uncooked rice or two cups of cooked rice (white or brown rice). If contestant is using rice bran instead of rice, the recipe must contain at least 1/4 cup of rice bran. Wild rice is acceptable as long as there are two cups of cooked white or brown rice also included in the dish. Dish must contain a plant or animal protein (excludes protein powder).
   
2. Rice Any Other - Dish must contain at least one cup of uncooked rice or two cups of cooked rice (white or brown rice). If contestant is using rice bran instead of rice, the recipe must contain at least 1/4 cup of rice bran. Wild rice is acceptable as long as there are two cups of cooked white or brown rice also included in the dish. Any type rice dish other than a main dish may be entered. Dish could be salad, dessert, and/or side dish. Egg is the only allowable protein in the dish.
   
3. Pecan - Dish must contain at least one cup of pecans. Any type pecan dish may be entered.
   
4. Sweet Potato - Any type sweet potato dish may be entered. Dish must contain a minimum of one cup of fresh, canned, or frozen sweet potatoes.
   
5. Egg - Dish must utilize a minimum of four (4) eggs. This can be four whites, four yolks, or four whole eggs. No raw eggs will be allowed in final product. The recipe with four eggs must make only one standard size dish. For example, a recipe with four eggs that makes two pies of standard size will not qualify. Any type egg dish may be entered.
6. Chicken - Dish must contain a minimum of two (2) pounds bone-in or one (1) pound deboned chicken meat. Any type chicken dish may be entered.
7. Quick-N-Easy Ground Beef - The dish must contain a minimum of one (1) pound ground beef. All beef should be cooked until gray in color, not pink, and juices run clear. Any type ground beef dish may be entered. Dish must be prepared and cooked within 30 minutes or less.
8. Main Dish Beef - The dish must contain a minimum of one (1) pound beef. All beef should be cooked until gray in color, not pink, and juices run clear. Any type beef dish may be entered.
9. Corn - Dish must contain a minimum of 1 cup (8 ounces) of corn products such as corn meal, grits, hominy corn, fresh, frozen or canned corn. Any type of corn dish may be entered.

Area 4-H Commodity Cookery Recipe Checklist:

1. Does your recipe have all of these parts?
   1. Name of Recipe
   2. List of Ingredients
   3. Commodity amount meets contest requirements
2. List of Ingredients?
   1. Ingredients are listed in order in which they are used
   2. Ingredients should be identified in the form that they are used in the recipe. Examples: 1 cup sifted flour; 1/4 cup chopped onion; 1 medium sized onion, chopped; 1 8 ounce package cream cheese, softened; 1 cup brown sugar
   3. Measurements given in common fractions
   4. All measurements are spelled out, not abbreviated (For example: cup, teaspoon, ounce, etc.)
   5. Avoid brand names such as Jello, Cool Whip, Rotel, etc. - instead use terms such as gelatin, whipped topping, tomatoes with green chilies, etc.
3. Directions - I have:
   1. Used clear instructions for every step
   2. Used short, clear sentences
   3. Used the correct word to describe combining and cooking processes
   4. State the size of the pan
   5. Given the temperature and cooking time
   6. Included the number of servings or how much the recipe would make