SPECIAL COOKING CONTEST DEPARTMENT SUPERINTENDENT: Lisa Prince, Contest Coordinator

Transcription

1 SPECIAL COOKING CONTEST DEPARTMENT SUPERINTENDENT: Lisa Prince, Contest Coordinator INFORMATION FOR CONTESTANTS Type or legibly write recipe on a 8 1/2 x 11 sheet of paper, along with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or they will be disqualified. All recipes submitted become the property of the North Carolina State Fair and the sponsor of the contest. By participating, contestants agree that we may edit, adapt, copyright, publish and use any or all of them including for publicity, promotion, or advertising in any form of media, including websites, without compensation to you. This includes publishing winner names, imaged and city/state of residence, in any form of media, including websites, videos, photographs, etc. See each individual competition for contest dates, rules, judging criteria, prizes, additional requirements and mailing instructions. PURPOSE STATEMENT & CONTESTANT CODE OF ETHICS The NC State Fair Special Cooking Contests encourage the continued advancement of and love for cooking. Contests help to promote local and national products as well as North Carolina commodities. In the spirit of traditional State Fair competitions, our Special Cooking Contest sponsors encourage as many entries as possible to compete for a blue ribbon. The Special Cooking Contests are meant to be fun, family-friendly competition, and while cash prizes are awarded, the contests are not intended to be profitable ventures for anyone. While the live-action nature of these contests may include spectators and supporters, all Special Cooking Contest participants and their family members are expected to conduct themselves with honesty, good sportsmanship, and show respect for fellow competitors and judges at all times. Any overtly displeased participants who display out-ofline or rude behavior towards other participants, coordinators or judges will be excluded from further competition. The cooking contest coordinator and/or contest sponsor reserves the right to make modifications to any part of the contest as necessary. Decisions of the coordinators and sponsors are final. Any participant who wishes to comment on a contest must do so in writing by sending an to: Lisa.Prince@ncagr.gov, or mail a copy of the written comment to: NC State Fair Special Cooking Contests 1010 Mail Service Center Raleigh, NC SPECIAL COOKING CONTEST

2 NORTH CAROLINA PEANUT GROWERS ASSOCIATION PB&J Contest BREAKFAST RECIPE CONTEST This year the North Carolina Peanut Growers Association is looking for a delicious breakfast recipe that is filled with peanut flavor and will be sure to get your morning started with a smile. Peanuts and Peanut Butter are packed with protein. So what could be better for breakfast? Mornings can be busy too so put on your thinking caps to wow the judges with a creative recipe that is easy to make and tastes amazing! ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: THURSDAY, OCTOBER 12, 2017 CASH PRIZES First Prize $200 Second Prize $150 Third Prize $100 Honorable Mention $50 CONTEST RULES 1. Judging will be based on Taste and Flavor (50%), Creativity (25%), Ease of Preparation (25%). 2. Contestants may enter more than one recipe, however only one recipe may win. 3. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 4. Recipe should be named, list ingredients with measurements, state preparation instructions and the number of servings. 5. Each recipe must contain at least 1/2 cup of peanut butter and or use fresh peanuts. 6. This contest is open to all ages and for amateurs only. Professional bakers may not enter contest. Must be a legal U.S. resident and entries from all states are welcome. 7. Upon submission recipes become the property of the North Carolina Peanut Growers Association, which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising without compensation. 8. Entries must be presented at the Fair ready for judging. 9. Decision of the judges is final. 10. To be a contestant, mail recipe to: NC Peanut Growers Association Recipe Contest, NC State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC postmarked by October 2, 2017, or by delivering the recipe to the fairgrounds Entry Office. 11. Entry will need to serve 6-8 judges. 12. No team entries, this contest is for individual competition. 13. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 14. By entering this contest, you are agreeing to the purpose statement and code of ethics. PEANUT GROWERS 193

3 DAY OF CONTEST 1. Entries will be received from 3:00-4:00 PM in the Education Bldg. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 4:00 PM. 3. Prizes will be awarded at 5:30 PM or when contest is completed. 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8,11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Department if you have any questions at (919) PEANUT GROWERS

4 HOUSE-AUTRY MILLS Wings Challenge The challenge is on! House-Autry Mills is looking for the best Wings recipe, using any House-Autry Mills product (House-Autry Cocktail Sauce and Tartar Sauce are not eligible as ingredients). So start grilling, baking or frying to create your most impressive mouth-watering wing recipe. You could be the blue ribbon winner and take home the cash. Are you up to the challenge? ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: FRIDAY, OCTOBER 13, 2017 CASH PRIZES: First Prize $250 Second Prize $100 Third Prize $50 CONTEST RULES 1. This contest is open to all ages and for amateurs only. Professional chefs and bakers may not enter contest. Must be a legal US resident and entries from all states are welcome. 2. Any wing recipe is welcome and any House-Autry product can be used EXCEPT House-Autry Cocktail and Tartar Sauce. *Insulated containers are encouraged for transportation to keep foods hot or cold. 3. Entrants cannot be employees of the NCDA&CS or House-Autry Mills; their immediate family or household members are not eligible to enter. 4. Type or legibly write the recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime phone number, evening phone number and address, if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 6. Directions for preparing the recipe must be clear; measurements should be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking temperature, number of servings and any other pertinent information. Recipe should serve between 4-6 servings. 7. Judging will be based on Taste/Flavor (50%), Creativity (40%), Ease of Preparation(10%). 8. To be a contestant, mail recipe to: House-Autry Mills Recipe Contest: NC State Fair Entry Department, 1010 Mail Service Center Raleigh, NC postmarked by October 2, 2017 or by delivering recipe to the fairgrounds Entry Office. 9. Decision of the judges will be final. 10. All recipes become the property of House-Autry Mills and the North Carolina State Fair. 11. Entry will need to serve 6-8 judges. 12. No team entries, this contest is for individual competition. 13. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 14. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. HOUSE AUTRY 195

5 DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Bldg. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM or when contest is completed. 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8,11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6 Entries must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Department if you have any questions at (919) Chicken Wing Cooking Contest Friday, Oct a.m. Bring your favorite sauced or un-sauced chicken wings that use a House-Autry mix or corn meal to compete for prizes and glory! 196 HOUSE AUTRY

6 SWEET POTATO TAILGATING RECIPE COMPETITION Sponsored by the North Carolina SweetPotato Commission Tailgating and sweet potatoes are two North Carolina staples. So it s time to show off your creativity and inspiration by creating a recipe that would impress a crowd at any tailgating event! Remember, sweet potatoes are delicious and versatile therefore, entries can be an appetizer, soup/side, main course or even dessert. Get cooking and go for the win on game day and at the fair! ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: SATURDAY, OCTOBER 14, 2017 CASH PRIZES: 1st Prize: $250 2nd Prize: $175 3rd Prize: $125 Honorable Mention: $75 CONTEST RULES 1. Recipe must include at least 1 1/2 cups of fresh sweet potatoes. 2. Entrants cannot be employees of the NCDA&CS or the North Carolina Sweet Potato Commission; their immediate family or household members are not eligible to enter. 3. Judging will be based on: Taste (35%), Most Creative Use of Sweet Potatoes (35%), Preparation Time (30%). 4. Directions for preparing the recipe must be clear; measurements should be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking temperature, preparation time, minutes ready in and number of servings. 5. Use ingredients that are readily available in grocery stores. 6. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 7. This contest is open to all ages and for amateurs only. Professional bakers/chefs may not enter contest. Must be a legal U.S. resident and entries from all states are welcome. 8. Contestants may enter more than one recipe, but only one recipe can win. 9. Entries must be prepared at home and presented at the Fair ready for judging. Insulated containers are encouraged for transportation to keep foods hot or cold. 10. Upon submission, recipes become the property of the North Carolina SweetPotato Commission which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising without compensation. 11. To be a contestant, mail recipe to: Sweet Potatoe Recipe Contest, N.C. State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC postmarked by October 2, 2017 or by delivering recipe to the fairgrounds entry department. 12. Entry will need to serve 6-8 judges. 13. No team entries, this contest is for individual competition. 14. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 15. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. SWEET POTATO 197

7 DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. Judges decisions will be final. 3. Prizes will be awarded at 11:30 AM (or when judging is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. The entry must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Dept. if you have any questions at (919) SWEET POTATO

8 North Carolina Vegetable Growers Recipe Challenge We have all heard, Eat your Veggies they are good for you! How about Eat your veggies and win some cash? This year we have a new and delicious contest that is also good for you because the star is homegrown NC Vegetables! Time to get cooking and start perfecting that amazing recipe using vegetable and you might just win some cash! North Carolina grows an abundance of vegetables therefore, the possibilities are endless! Let your imagination run wild with NC Vegetables. Entries can be an appetizer, soup, side, main course or even dessert. ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: SUNDAY, OCTOBER 15, 2017 CASH PRIZES: 1st Place: $200 2nd Place: $150 3rd Place: $75 Honorable Mention: $25 CONTEST RULES 1. Recipe must include at least 1 1/2 cups vegetables which have been grown in NC if available. To see a list go to and click KNOW YOUR VEGETABLES. 2. Judging will be based on: Taste (50 %), Creativity (40%) Ease of Preparation (10%) 3. Directions for preparing recipe must be clear, measurements must be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking temperature, preparation time, minutes ready in and number of servings. 4. Use ingredients that are readily available in grocery stores. 5. Type or legibly write recipe on a 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 6. This contest is open to all ages and for amateurs only. Professional bakers may not enter contest. Must be a legal US resident and entries from all states are welcome. 7. Contestants may enter more than one recipe, but only one recipe can win. 8. Entries must be prepared at home and presented at the Fair ready for judging. Insulated coolers are encouraged for transportation to keep foods hot or cold. 9. Upon submission, recipes become the property of the North Carolina Vegetable Growers Association and the NC State Fair which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising without compensation. 10. To be a contestant, mail recipe to: NC Vegetables Growers Recipe Contest, NC State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC , postmarked by October 2, 2017 or by delivering recipe to the fairgrounds entry department. 11. Entry will need to serve 6-8 judges. 12. No team entries, this contest if for individual competition. 13. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision is final. 14. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. VEGETABLE GROWERS 199

9 DAY OF CONTEST 1. Entries will be received from 1:00-2:00 PM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 2:00 PM. Judges decisions will be final. 3. Prizes will be awarded at 3:30 PM (or when judging is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. The entry must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Dept. if you have any questions at (919) VEGETABLE GROWERS

10 NORTH CAROLINA APPLE GROWERS ASSOCIATION APPLE RECIPE CONTEST Be the apple of the judges' eye with an apple-icious entry and win 1st prize! Autumn is apple season in NC so get those creative juices flowing and create an Autumn themed apple dish with any variety of North Carolina apple. Breakfast, lunch, snack, dinner or dessert - apples add the perfect touch. ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: MONDAY, OCTOBER 16, 2017 CASH PRIZES: 1st Prize $200 2nd Prize $150 3rd Prize $75 Honorable Mention: $25 CONTEST RULES 1. Each entry must use at least two cups of apples, which have been grown in North Carolina if available. 2. Contestants may enter more than one recipe, but only one recipe may win. Any breakfast, brunch, lunch, snack, or dinner type recipe is welcome. (No desserts) 3. Recipe will be judged on taste (40%), appearance (30%), and creative use of apples in recipe (30%). 4. This contest is open to all ages; amateurs only. Must be a legal U.S. resident and is open to North Carolina residents only. 5. Entrants cannot be employees of the NCDA&CS or the NC Apple Growers Association; their immediate family or household members are not eligible to enter. 6. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 7. All recipes become the property of the North Carolina Apple Growers Association. Taxes are the responsibility of the winner. 8. The North Carolina Apple Growers Association has the right to publish or advertise the recipes and the names of the contestants without compensation. 9. To be a contestant, mail recipe to: Apple Recipe Contest, N.C. State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC , postmarked by October 2, 2017 or by delivering recipe to the fairgrounds Entry Office. 10. Entry will need to serve 6-8 judges. 11. No team entries, this contest is for individual competition. 12. The cooking contest coordinator and/or contest sponsor reserve the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 13. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the Fair on the day and time of the contest. 7. Contact the Entry Dept. if you have any questions at (919) APPLE RECIPE 201

11 Incredible! Egg Salad Recipe Contest Sponsored by the North Carolina Egg Association You just can t beat a good Egg Salad! It is refreshing, versatile and filled with flavor. Egg salad can be served as an appetizer, main dish, or snack. You can blend it together with a wide variety of ingredients and serve it in a multitude of ways, anytime of the day! The possibilities are endless! Therefore, part of the judging criteria will include creativity and presentation. Your entry can be for any course of a meal served from morning to night. All recipes must contain at least EIGHT eggs (all the judges want a taste). ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: TUESDAY, OCTOBER 17, 2017 CASH PRIZES: 1st Prize $ nd Prize $ rd Prize $ CONTEST RULES 1. Recipe must include at least EIGHT eggs. 2. Judging will be based on: Creativity (40%), Taste (40%), Appearance/Presentation (20%). 3. Recipe directions must be clear and contain the following: name of recipe, number of servings, list of ingredients with specific quantities (standard U.S. measurements), and complete preparation directions including pan size, cooking temperature and time. 4. Use ingredients that are readily available in grocery stores. (No homemade ingredients, which cannot be replicated - unless you include the recipe for that ingredient as well.) 5. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 6. Contestants may enter more than one recipe, but only one recipe can win. 7. This contest is open to all ages and for amateurs only. Professional bakers may not enter contest. You must be a legal U.S. resident and entries from all states are welcome. 8. Entries must be prepared at home and presented at the Fair ready for judging. Insulated containers are encouraged for transportation to keep foods hot or cold. 9. Upon submission, recipes become the property of the NC Egg Association, which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising without compensation. 10. To be a contestant, mail recipe to: Incredible! Egg Salad Recipe Contest, N.C. State Fair Entry Department, 1010 Mail Service Center Rd, Raleigh, NC , postmarked by October 2, 2017 or by delivering recipe to fairgrounds Entry Office. 11. Entry will need to serve 6-8 judges. 12. No team entries, this contest is for individual competition. 202 EGG RECIPE

12 13. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 14. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Dept. if you have any questions at (919) Incredible! Egg Salad EGG RECIPE 203

13 TAR HEEL PORK LOIN CHALLENGE Sponsored by the North Carolina Pork Council Here s an opportunity to show your culinary creativity and be in HOG Heaven, BE THE BIG PIG, AND WIN the respect of your fellow chefs. We are looking for innovative, appealing original recipes using pork loin. Recipes must use and showcase pork loin as the main ingredient. Entries can be an appetizer, soup/side, main course or dessert ANYTHING EXTRAORDINARY! Take home the blue ribbon by showing the judges how ORIGINAL and APPETIZING your pork loin dish is! ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: WEDNESDAY, OCTOBER 18, 2017 CASH PRIZES First Prize: $200 Second Prize: $150 Third Prize: $100 CONTEST RULES 1. Recipe must use pork loin as the main ingredient. Each recipe must serve between 4-6 people. 2. Directions for preparing the recipe must be clear; measurements should be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking temperature, preparation time, cooking time and number of servings. 3. Judging will be based on taste appeal (50%), appearance (20%), ease of preparation (20%),creativity (10%). 4. Submit your best recipe using pork for main course, soup/side, appetizer or dessert. 5. All recipes become the property of the North Carolina Pork Council. NCPC has the right to publish or advertise the recipes and the names of the contestants without compensation. NCPC is not responsible for lost recipes. Employees of NCPC are not eligible to compete. Taxes on prizes are the responsibility of the winners. 6. Contestants may enter more than one recipe but only one recipe may win. 7. Contestants must be 18 years of age or older. This contest is for amateurs only. Professional bakers may not enter contest. You must be a legal U.S. resident and entries from all states welcome. 8. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number, and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 9. To be a contestant, mail recipe to: Tar Heel Pork Loin Challenge, N.C. State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC , postmarked by, October 2, 2017 or by delivering the recipe to the fairgrounds Entry Office. 10. Entry will need to serve 6-8 judges. 11. No team entries, this contest is for individual competition. 12. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 13. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. 204 TAR HEEL PORK CHALLENGE

14 DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building at the N.C. State Fairgrounds. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact the Entry Dept. if you have any questions at (919) TAR HEEL PORK CHALLENGE 205

15 NORTH CAROLINA PECAN ASSOCIATION PECAN RECIPE COMPETITION Pecans are perfect all year long. They can be used in everyday meals and for any occasion, not just during the holidays. Let your creative ideas wow the judges and you could win the blue ribbon. Breakfast, lunch, dinner or snack; how do you incorporate pecans in your weekday meals? ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: THURSDAY, OCTOBER 19, 2017 CASH PRIZES: 1st Prize $125 2nd Prize $75 3rd Prize $50 CONTEST RULES 1. Each entry must use at least one cup of pecans which have been grown in North Carolina if available. 2. Any breakfast, brunch, lunch, snack, or dinner type recipe is welcome (no desserts). How do you incorporate pecans in your weekday meals? Contestants may enter more than one recipe, but only one recipe may win. 3. Recipes will be judged on taste appeal (50%), creative use of pecans in recipe (30%), appearance (10%), and ease of preparation (10%). 4. This contest is open to all ages and for amateurs only. Professional bakers may not enter contest. Must be a legal U.S. resident and entries from all states are welcome. 5. Entrants cannot be employees of the NCDA&CS or the NC Pecan Association; their immediate family or household. members are not eligible to enter. 6. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 7. All recipes become the property of the North Carolina Pecan Association. Taxes are the responsibility of the winner. 8. The North Carolina Pecan Association has the right to publish or advertise the recipes and the names of the contestants without compensation. 9. To be a contestant, mail recipe to Pecan Recipe Contest, N.C. State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC , postmarked by Friday, October 2, 2017 or by delivering recipe to fairgrounds Entry Office. 10. Entry will need to serve 6-8 judges. 11. No team entries, this contest is for individual competition. 12. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 13. By entering this contest, you are agreeing to the purpose statement and code of ethics. DAY OF CONTEST 1. Entries will be received from 9:00 to 10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is complete). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Contact the Entry Dept. if you have any questions at (919) Entries must be prepared at home and brought to the fair on the day and time of the contest. 206 PECAN RECIPE

16 CREATE A BETTER BURGER CHAMPIONSHIP SPONSORED BY THE NORTH CAROLINA CATTLEMEN'S BEEF COUNCIL EVERYONE LOVES A GREAT HAMBURGER! BUT HOW CAN YOU CREATE A BETTER BURGER? YOU NEED TO KEEP THAT PERFECT RATIO OF INGREDIENTS AND BEEF IS ALWAYS THE STAR.THE MOST CREATIVE AND DELICIOUS EFFORTS WILL BE REWARDED. YOUR POSSIBLITIES ARE LIMITLESS TO CREATE A HAMBURGER THAT TASTES OUT OF THIS WORLD. ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: FRIDAY, OCTOBER 20, 2017 CASH PRIZES 1st Prize $200 2nd Prize $150 3rd Prize $100 North Carolina Council CONTEST RULES 1. Recipes can use any cut of beef. 2. Recipe must use beef as the major protein. 3. Recipe directions must be clear and contain the following: name of recipe, number of servings and list of ingredients with specific quantities (standard U.S. measurements) in order of use, complete preparation directions including pan size, cooking time and temperature. 4. This contest is open to all ages and for amateurs only. Must be a legal U.S. resident and is open to North Carolina residents only. 5. Entrants cannot be employees of the NCDA&CS or the NC Cattlemen's Association; their immediate family or household members are not eligible to enter. 6. Recipes will be judged on the following criteria: Taste 50%, Creativity 40%, Appearance 10%. 7. All recipes become the property of the NC Cattlemen's Beef Council. NCCBC has the right to publish or advertise the recipes and the names of the contestants without compensation. The NCCBC is not responsible for lost recipes. Taxes on prizes are the responsibility of the winner. 8. Contestants may enter more than one recipe, but only one recipe may win. 9. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 10. To be a contestant, mail recipe to: Beef Recipe Contest, NC State Fair Entry Department, 1010 Mail Service Center Rd, Raleigh, NC , postmarked by Monday, October 2, 2017 or by delivering the recipe to the fairgrounds Entry Office. 11. Entry will need to serve 6-8 judges. 12. No team entries, this contest is for individual competition. 13. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 14. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Contact the Entry Dept. if you have any questions at (919) Entries must be prepared at home and brought to the fair on the day and time of the contest. NC CATTLEMEN'S 207

17 The GREAT AMERICAN SPAM CHAMPIONSHIP SUPER SIMPLE CRAVEABLE CLASSICS (2017 Contest Theme): Celebrate 80 Years of SPAM products - SIZZLE PORK AND MMM - with your Tried & True, Totally Tasty, Super Simple Craveable Classic Recipes! ENTRY DEADLINE: MONDAY, OCTOBER 2, 2017 DATE OF CONTEST: SATURDAY, OCTOBER 21, 2017 Two Categories: 1 for Adults - 1 for Kids (Adults: Ages 18 & Up, Kid Chefs: Ages 7-17) Local SPAM Champion Prizes: 1 st Prize $150; 2 nd Prize $50; 3 rd Prize $25 (Adults) Local SPAM Kid Chef Prizes: 1 st Prize $60; 2 nd Prize $30; 3 rd Prize $10 (Kids) Two National Grand Prizes: 1) National SPAM Champion Grand Prize: A Trip for Two to the 2018 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: Simplicity (50%) + Taste (50%) Contest Rules: Make any "Super Simple Craveable Classic" recipe with 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. (Packaged items such as cake mixes and other timesavers are welcome and count as one/individual ingredient. Salt, pepper, cooking oil/butter, water and garnishes do NOT count.) Judging Criteria is to emphasize how easy the recipe should be and how great it tastes. 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 2016 are eligible to win in 2017, 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. Entries from all states are welcome. 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 1 st place recipes. He/she will receive a voucher to cover $3,000 in travel costs (airfare, hotel and food) for the 2018 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 1 st 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, If Hormel Foods is unable to reach the grandprize winners within 10 days of notification, an alternate may be selected. National winning recipes will be available by ing 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 SPAM CHAMPIONSHIP

18 Instructions for Entry 1. To be a contestant, mail recipe to: Great American Spam Championship, NC State Fair Entry Department, 1010 Mail Service Center Raleigh, NC , postmarked by October 2, 2017 or deliver recipes to the fairgrounds entry office. 2. WRITE AT THE TOP OF THE ENTRY IF YOU ARE ENTERING THE ADULT OR YOUTH CATEGORY AND THE AGE OF THE ENTRANT FOR THE YOUTH CATEGORY. Type or legibly write recipe on an 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number and address if available, in the upper right hand corner. Entries must be legible and include a phone number or you will be disqualified. 3. Fair committee selects judges; judges' decisions are final. 4. Entry will need to serve 6-8 judges. 5. No team entries, this contest is for individual competition. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 6. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. DAY OF CONTEST 1. Entries will be received from 9:00-10:00 AM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 10:00 AM. 3. Prizes will be awarded at 11:30 AM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type of container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the fair on the day and time of the contest. 7. Contact entry department if you have any questions at (919) SPAM CHAMPIONSHIP 209

19 KING ARTHUR FLOUR BAKING CONTEST It's time to put on your apron and get baking with King Arthur Flour! Adults can test their creativity and baking skills by creating your most delicious pound cake while the youth can have fun making brownies. Be sure and make them from scratch - no mixes. Creativity is strongly encouraged so get baking with King Arthur Flour and you could be the blue ribbon winner! ENTRY DEADLINE: MONDAY OCTOBER 2, 2017 DATE OF CONTEST: SUNDAY, OCTOBER 22, 2017 PRIZES: Adult Category - Pound Cake 1st place: $100 gift certificate to the Baker's Catalogue/kingarthurflour.com 2nd place: $75 gift certificate to the Baker's Catalogue/kingarthurflour.com 3rd place: King Arthur Flour Baker's Companion Cookbook King Arthur Flour Whole Grain Baking Cookbook Junior/Youth Category (age 15 or under as of October 2, 2017) - Brownies 1st place: $75 gift certificate to the Baker's Catalogue/kingarthurflour.com 2nd place: $50 gift certificate to the Baker's Catalogue/kingarthurflour.com 3rd place: King Arthur Flour Baker's Companion King Arthur Flour Cookie Companion Cookbook CONTEST RULES 1. Pound cake and brownies must use King Arthur Flour and be made from scratch. 2. Judging will be based on: Taste (50%), Creativity (25%), and Texture (25%). 3. Entrant must bring the opened bag of King Arthur flour or submit a UPC label from the flour bag when he/she brings the prepared entry to the contest at the fair or when mailing in their entry. Photocopies will be accepted. 4. Directions for preparing the recipe must be clear; measurements should be in level cups, tablespoons, teaspoons or fractions thereof; also include pan size, cooking temperature, preparation time, cooking time and number of servings. 5. Use ingredients that are readily available in grocery stores. 6. Write at the top of the entry if you are entering the Adult or Youth Category and the age of the entrant for the Youth Category. Type or legibly write recipe on 8 1/2 x 11 sheet of paper with the contest name, your name, address, daytime and evening phone number, and address if available, in the upper right hand corner. Entries must be legible and include a phone number or they will be disqualified. 7. Upon submission, recipes will become property of the NC State Fair and King Arthur Flour, which reserves the right to edit, adapt, copyright, publish and use for publicity, promotion or advertising without compensation. 8. Contestants may enter more than one recipe but only one recipe may win. 9. This contest is open to all ages; amateurs only. Must be a legal U.S. resident and is open to North Carolina residents only. 10. To be a contestant, mail recipe to: King Arthur Flour Baking Contest, NC State Fair Entry Department, 1010 Mail Service Center, Raleigh, NC , postmarked by October 2, 2017or deliver recipes to the fairgrounds entry office. Please specify Adult or Youth Category (include age for youth). 11. Fair committee selects judges; judges' decisions are final. 210 KING ARTHUR

20 12. Entry will need to serve 6-8 judges. 13. No team entries, this contest is for individual competition. 14. The cooking contest coordinator and/or contest sponsor reserves the right to make any changes or decisions prior to or during the contest as deemed necessary. Their decision will be final. 15. By entering this contest, you are agreeing to the cooking contest purpose statement and code of ethics. 16. King Arthur Flour is widely available in local grocery stores. For product information, recipe ideas, and store locations go to: DAY OF CONTEST 1. Entries will be received from 1:00-2:00 PM in the Education Building. Please bring a copy of your recipe with you on the day of the contest. 2. Judging will begin at 2:00 PM. 3. Prizes will be awarded at 3:30 PM (or when contest is completed). 4. Contestants will be admitted into the Fair for free with prepared entry on the day of the contest through Gate 8, 11 or 12. These gates are near the Education Building and across from Carter Finley Stadium. 5. Entries may be brought in any type container (preferably disposable); it is not the responsibility of the Fair to return any dishes. 6. Entries must be prepared at home and brought to the Fair on the day and time of the contest. 7. Contact the Entry Department if you have any questions at (919) KING ARTHUR 211