Marilyn Sullivan MANDATORY ENTRY FORM
ORMAKE ENTRIES ONLINE
|PRIZE MONEY (unless otherwise stated)|
1. Most points by new exhibitor – $15 donated by Russell Village Women’s Institute. New exhibitor must not have shown at the Russell Fair in the culinary arts division in the previous 5 years. Indicate eligibility by marking last show year if applicable.
2. Second most points by new exhibitor – $10 donated by The North Russell Women’s Institute.
a) General rules and regulations of the Russell Agricultural Society apply.
b) Exhibitors must be members of the Russell Agricultural Society. Memberships, entry forms and entry tags are available from the Fair Board Office.
c) If using downloadable entry form, entry form must be in the hands of the Fair Secretary by Friday, September 1, 2017. Entries can also be made at www.AssistExpo.ca and will be accepted until Tuesday, September 5th, 2017.
d) All exhibits must be tagged, numbered and in the arena hall by 9:00 a.m., Thursday, September 7, 2017. The hall will be open Wednesday, September 6, from 6:30 to 8:00 p.m. and Thursday, September 7, from 8:00 to 9:00 a.m. for dropping off tagged exhibits.
e) Exhibits must be the work of the exhibitor and shall contain the quantity as stated in the entry list. Ready mixes and canned pie fillings are not permitted.
f) Only one entry per exhibitor allowed in each numbered category.
g) Place all baked goods such as cupcakes, muffins and cookies on white disposable plates and wrap well in clear plastic bags.
h) Loaves and cakes should be placed on foil-covered heavy cardboard approximately 3/4″ larger than entry and placed in clear plastic bags.
i) For any whole pie or cake that entered, the exhibitor may leave one generous portion on display and take the remainder home Friday between 12:00 noon and 1:00 p.m. First prize winners in the Country Fair Bread and Pie Specials must leave complete entry.
j) Muffins for showing must be presented without liners.
k) For jams, jellies and marmalades use mason jars. Jars sealed with wax will be disqualified. All entries must be a maximum of 1 pint or 500 ml.
l) Junior exhibitors entering adult classes must have a fully paid up Agricultural Society membership.
m) No admission to the hall while judging is in progress.
n) The exhibit hall will be closed between 3:00 and 4:00 p.m. on Sunday, September 10, 2017, in order to assemble exhibitor items. Exhibits must then be picked up between 4:00 and 4:30 p.m. sharp. The Committee will not be responsible for any exhibits not picked up during this time.
o) In lieu of entry fees, exhibitors will have an extra 10% deducted for winnings over $10.
COUNTRY FAIR BAKING CONTEST RULES
This applies to entry sections 1 to 6 of the adult division and entry section 72 of the junior division.
a) All entrants into the contest must submit entries that were made using the sponsor’s product.
b) All entries will be judged on appearance, taste, texture and creativity of recipe and presentation. Decision of the judge(s) will be final.
c) Winners’ names and addresses must be submitted with each entry.
d) All first place winners must submit recipe, proof of purchase, photograph and a signed release form giving permission to the sponsors to use the winner’s name, recipe and/or photograph in any other advertising or publicity without payment.
e) All first place winners – please ensure your picture is taken in the exhibit hall on Sunday, September 10, between 2:30 and 3:00 p.m. to ensure compliance with the rules.
f) The fair will forward signed release forms, recipes and photographs for the first place winners together with a list of all the names and addresses for 2nd and 3rd place winners.
1. Robin Hood Flour Family Favourite Recipe Baking Contest: Blueberry Lemon Coffee Cake. Product label and recipe must accompany entry.
Use the following recipe: 2/3 cup butter, softened, 1 1/2 cup sugar, 2 eggs, 1 tbsp vanilla, grated rind of 2 lemons, 3 cups flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup milk, 1/2 cup plain yogurt, 1 1/2 cups frozen or fresh blueberries. icing sugar for dusting. Preheat oven to 350 F. Grease 10″ Bundt pan and dust with flour; set aside. In large bowl, beat butter with sugar until light and fluffy. Beat in eggs one at a time. Beat in vanilla and lemon rind. In separate bowl, combine flour, baking powder, soda and salt. Stir milk with yogurt; stir into egg mixture alternately with flour mixture, making 3 additions of dry ingredients and 2 of wet. Spoon half of the batter into prepared pan, smoothing top. Sprinkle with blueberries. Spoon remaining batter over top, smoothing gently. Bake for about 60 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes, invert onto rack and let cool completely. Dust with icing sugar.
Prizes: 1st – $25 product certificate; 2nd – $10 product certificate; 3rd – $4, 4th – $3. First place winner of this baking contest with submission of declaration form and recipe by fair convenor will be eligible for the Robin Hood Flour Family Favourite Recipe National Contest – 1st prize is $200. For recipes and helpful hints, please visit www.robinhood.ca
2. Bernardin Home Canner Best of Show: Judge’s choice of best overall home canning entry from among a minimum of 3 home canning entry categories. To qualify, all winning competition entries must have been submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids.
Prizes: 1st – $30 gift certificate; 2nd – $5, 3rd – $4, 4th – $3
3. Bernardin Jam/Jelly Award: Maximum jar size – 1 pint (500 ml); minimum jar size – 1/2 pint (250 ml). To qualify, all winning competition entries must be made with Bernardin Pectin and must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Bernardin Pectin package or UPC as proof of purchase is required.
Prizes: 1st – $20.00 gift certificate; 2nd – $5, 3rd – $4; 4th – $3.
4. Bernardin Gift Pack Competition: Must include at least 3 filled mason jars sealed with Bernardin SNAP lids. Must be submitted in an appropriate container, not necessarily a basket. Entry based on creativity, quality of home canned product, perceived value and appropriateness of presentation.
Prizes: 1st – $20.00 gift certificate: 2nd – $5; 3rd – $4; 4th – $3.
5. Bernardin SNAP Lid/ Mason Jar Craft Award: Best decorative or functional homemade craft made using a Bernardin mason jar(s) and/or 2-piece SNAP Lid(s).
Prizes: 1st – $20.00 gift certificate; 2nd – $5; 3rd – $4, 4th – $3.
6. Crisco Best Family Favourite Recipe Baking Contest: Cranberry orange muffins, 3. Judging will be based on appearance, taste, texture and recipe creativity. Product label and recipe required.
Use the following recipe: 1-1/2 cups (300 ml) bran cereal, 1 1/3 cups (325 ml), low-fat plain yogurt, 1 egg, 1 tbsp (15 ml) grated orange rind, 1/2 cup (125 ml) orange juice, 1/2 cup liquid honey’ 1/4 cup Crisco shortening, 1 cup (250 ml) all-purpose flour, 1 cup (250 ml) whole wheat flour, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup fresh or frozen cranberries coarsely chopped. Preheat oven to 375 deg F. Spray muffin tins with non-stick cooking spray. Combine cereal and yogurt. Let stand for 5 minutes. Stir in egg, orange rind, orange juice, honey and shortening. Mix remaining ingredients except cranberries in a large bowl. Stir cereal mixture and cranberries into dry mixture just until combined. Fill greased muffin cups. Bake 25 minutes or until set and golden. Cool on rack.
Prizes: 1st – $25.00 product certificate; 2nd – $10.00 gift certificate; 3rd – $4; 4th – $3.
7. “Best of Show” GRAND CHAMPION Contest: Panettone.
Use the following recipe: 1 cup warm water, 2 tsp sugar, 2 envelopes Fleishmann’s yeast, 1/2 cup milk, 1/2 cup margarine, 1/2 cup sugar, 2 tsp salt, 3 eggs beaten, 5 1/2 – 6 cups all purpose flour, 1/2 cup chopped citron, 1/2 cup raisins, 2 tbsp slivered almonds, 1 egg, 1 tbsp warm water.
In large warmed bowl, dissolve 2 tbsp sugar in warm water. Add yeast and let stand 10 minutes or until dissolved, then stir well.
Meanwhile, combine milk, margarine, sugar and salt in saucepan. Heat over low heat until margarine melts; cool to lukewarm. Add liquid mixture to dissolved yeast. Add beaten eggs and 2 cups of flour and beat until smooth. Stir in citron, raisins and slivered almonds. Gradually stir in enough additional flour to make a soft dough.
Turn out onto lightly floured board and knead until smooth and elastic, about 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in warm place, free from draft, until doubled in bulk, about 1 hour. Punch dough down. Cover and let rise again until almost double, about 30 minutes.
Punch down again; turn out onto lightly floured board. Divide in half; form into round balls. Place on opposite corners of a greased baking sheet. Cut a cross 1/2″ deep on top of each ball. Cover and let rise in warm place, free from draft until doubled in bulk, about 1 hour.
Beat 1 egg with 1 tbsp water. Use to brush tops of cakes. Bake in 180 degrees Fahrenheit over about 35 to 40 minutes or until done. Remove from baking sheet and cool on wire rack.
Prizes: 1st – $50.00; 2nd – $35.00; 3rd – $25.
BREADS, BUNS, ROLLS, LOAVES AND MUFFINS
Note: For showing, paper liners are not to be used.
8. Bread, white, entire crust, 1 loaf, 24 hours old, not using a bread machine.
9. Bread, 60% whole wheat, entire crust, 1 loaf, 24 hours old. The winning exhibitor will be asked to exhibit at the district level.
10. Cinnamon buns, 4; or rolls, 3. Buns are baked together; rolls are baked separately.
11. Tea biscuits, with raisins, 3.
12. Blueberry muffins, 3.
13. Carrot/pineapple muffins, without raisins, 3.
14. Any other muffins not listed, named, 3.
15. Fancy decorated cupcakes, 3, for Canada’s 150th birthday, judged on decorating only.
16. Lemon loaf, glazed, 1/2 loaf.
17. Cranberry banana loaf, no nuts or raisins, 1/2 loaf.
18. Pound cake, 1/2 loaf.
COOKIES, SQUARES AND CAKES
19. Lemon squares, 3.
20. Sugar cookies, 5.
21. Chocolate chip cookies, 3.
22. Date squares, 4, maximum approximately 2”square.
23. Brownies, not iced, 3, approximately 2” square.
24. Queen Elizabeth cake, corner piece, maximum approximately 4” square.
25. Sour cream coffee cake, not yeast raised, 1/4 of a bundt cake.
PIES, TARTS & DESSERTS
Note: Ready mixes or canned pie filling are not permitted.
26. Apple pie, double crust, 1/6 of a piece of pie.
27. Strawberry rhubarb pie, 1/6 of a piece of pie.
28. Butter tarts, with raisins, no nuts, 3. The winning exhibitor will be asked to exhibit at the district level.
29. Blueberry pie, double crust, 1/6 of a piece of pie.
JAMS, JELLIES AND PICKLES
Note: To be eligible for the Bernardin Home Canner Best of Show Award, entries must be submitted in mason jars with properly sealed two-piece metal Bernardin SNAP Lids. Maximum size 1 pint/500 ml mason jars, minimum size ½ pint/250ml mason jars.
31. Plum jam.
32. Rhubarb pineapple jam.
33. Marmalade, any variety.
34. Crabapple jelly.
35. Red pepper jelly.
36. Icicle pickles.
37. Bread and butter pickles.
38. Salsa, medium.
39. Corn relish.
40. Cucumber dill pickles with garlic.
41. Beet pickles.
42. Mustard Relish.
43. Green relish.
44. White chocolate almond bark, 4 pieces.
45. Fudge, 4, exhibitor’s choice.
46. Thimble cookies, 3.
47. Shortbread cookies, decorated, 3.
48. Gingerbread cookies, decorated, 3.
49. Unbaked cookies or squares (approximately 2” x 2”), 3
Present the mason jar only, to be presented in an appropriate sized mason jar with instructions and ingredients. Entry based on creativity and presentation.
50. Brownie mix in a jar, include dried cranberries, 1 litre jar.
51. Hot chocolate mix, 1/2 litre jar.
52. Soup mix, 1 litre jar.
53. Fajita mix, 250 ml jar.
54. Granola, 250 ml jar.
55. The Worst Flop: any of the above culinary art entries that you have attempted to make but did not turn out. Don’t be shy to bring your worst!
56. President’s Choice: raisin pie, 1/6 piece of pie, judged by Chris Therkelsen, President of the Russell Agricultural Society.
57. Seniors Only (over 60): single serving of your favourite recipe, named.