Lot 75 Best four (4) Jar Pickle Exhibit (different pickles)
Lot 76 Best four (4) Jam and Preserve Exhibit (each different)
Lot 77 Best six (6 jar collection, one of each: fruit, jelly, jam or marmalade, vegetable, pickle, and relish or sauce)
FRUITS
Lot 78 Apples
Lot 79 Potted apples
Lot 80 Applesauce
Lot 81 Berries, all kinds
Lot 82 Grape juice
Lot 83 Peaches
Lot 84 Potted peaches
Lot 85 Pears
Lot 86 Most unusual fruit
Lot 87 Most unusual vegetable
Lot 88 Others
JELLIES
Lot 89 Apple Jelly
Lot 90 Blackberry Jelly
Lot 91 Grape Jelly
Lot 92 Muscadine Jelly
Lot 93 Pepper Jelly
Lot 94 Plum Jelly
Lot 95 Raspberry Jelly
Lot 96 Wild Cherry Jelly
Lot 97 Any Other Jelly
JAMS & MARMALADES
Lot 98 Apple Butter
Lot 99 Blackberry Jam
Lot 100 Damson Jam
Lot 101 Muscadine Jam
Lot 102 Orange Marmalade
Lot 103 Peach Preserves
Lot 104 Pear Preserves
Lot 105 Plum Jam
Lot 106 Strawberry Pres.
Lot 107 Any Fruit, Honeyed
Lot 108 Any Other Jam, Marmalade or
Preserves
DRIED FOODS (Should be entered in standard jars.)
Lot 109 Apples Dried
Lot 110 Peaches Dried
Lot 111 Any Other Dried Fruit
Lot 112 Any Dried Vegetables
Lot 113 Dried Culinary Herb
Lot 114 Dried Aromatic Herb
VEGETABLES
Lot 115 Beets
Lot 116 Carrots
Lot 117 Corn, Whole Kernel
Lot 118 Field Peas
Lot 119 Green Beans
Lot 120 Hominy
Lot 121 Kraut
Lot 122 Lima Beans
Lot 123 Pimento
Lot 124 Soup Mixture
Lot 125 Squash
Lot 126 Tomatoes-chunked
Lot 127 Tomato Juice
Lot 128 Vegetable Soup
Lot 129 Any Other Vegetable
PICKLES
Lot 130 Beet Pickles
Lot 131 Bread and Butter Pickles
Lot 132 Dill Pickles, Sliced
Lot 133 Dill Pickles, Whole
Lot 134 Okra Pickles
Lot 135 Pepper, Pickled
Lot 136 Peaches, Pickled
Lot 137 Squash Pickle
Lot 138 Sweet Chunk
Lot 139 Sweet Whole
Lot 140 Chunk Cucumber
Lot 141 Any Other Pickle (Need not be in standard jar)
Lot 142 Vinegarette (Herb)
RELISHES AND SAUCES
Lot 143 Corn Relish
Lot 144 Cucumber Relish
Lot 145 Chutney
Lot 146 Chili Sauce
Lot 147 Chow Chow
Lot 148 Green Tomato Relish
Lot 149 Pepper Relish
Lot 150 Ripe Tomato Relish
Lot 151 Salsa
Lot 152 Spaghetti Sauce
Lot 153 Herbal Salad Dressing
Lot 154 Any Other
Chairperson: Marianne Martin
ATTENTION EXHIBITORS: Participants who enter 10 or more items
will be considered for 'Queen of the Kitchen' Award. See the end
of this department for details.
1. Entries will be accepted on Monday, Sept. 8, 1:00-6:30 p.m.
2. Judging will be based on Appearance 25%, Taste and Texture
75%.
3. No mixes, except in Lots 176 and 198.
4. All exhibits must be entered on sturdy paper plates in zip-
lock bags.
5. Exhibitor will be required to bring ½ cake to be judged (with
the exception of decorated cakes), and this cake will remain for
the fair.
6. Decorated cakes will be judged on decoration only. Dummy
bases may be used.
7. Standard size pies will be required. They should be entered
in zip-lock bags. No pies will be accepted in returnable dishes.
Please use throw away tins.
8. Exhibitor will be required to bring 1/2 loaf of bread or one
mini loaf.
9. Fruit cobblers must be entered in mini throw-away pans.
10. The fair has the option to discard food as it spoils.
Premiums: First - $4.00; Second - $3.00; Third - $2.00.
FOR MEN ONLY
(Enter in zip-lock bags)
Entries in Men Only may not enter same item in two categories
(i.e. ½ cake in Men only-other ½ in Adult Division.
Lot 155 Pies
Lot 156 Cakes
Lot 157 Breads
Lot 158 Biscuits
Lot 159 Cookies
Lot 160 Any other
BREAD
(No mixes; Enter in zip-lock bags)
Lot 161 Banana Bread
Lot 162 Biscuits (3)
Lot 163 Cinnamon or Sweet Rolls (3)
Lot 164 Coffee Cake (quick) (1/2)
Lot 165 Coffee Cake (yeast) (1/2)
Lot 166 Corn Light Bread
Lot 167 Cornmeal Muffins or Sticks (3)
Lot 168 Fruit Bread, Other than banana
Lot 169 Machine Loaf Bread
Lot 170 Whole Wheat Yeast Bread
Lot 171 Muffins, Fruit (3)
Lot 172 Sour Dough Bread
Lot 173 Vegetable Bread (zucchini, pumpkin, etc.)
Lot 174 White Yeast Loaf Bread
Lot 175 Yeast Rolls (3)
Lot 176 Any other bread
CAKES
(Enter 1/2 cake in zip-lock bags)
'Champion Cake Baker' will be chosen from blue ribbon
winners.
Lot 177 Angel Food
Lot 178 Apple
Lot 179 Cake Mix Variation
Lot 180 Carrot Iced
Lot 181 Cheese Cake
Lot 182 Fruit Flavor Cake
(Pineapple, Strawberry, Lemon, etc.)
Lot 183 German Chocolate
Lot 184 Jam or Spice
Lot 185 Pound
Lot 186 Chocolate Cake Iced
Lot 187 Coconut
Lot 188 Yellow or White Iced
Lot 189 Any Other
CANDIES (Enter 3 of each in a zip-lock bag)
Lot 190 Molded
Candy-Theme: 'An Outdoor A-Fair'
Lot 191 Chocolate fudge
Lot 192 Clusters
Lot 193 Mints
Lot 194 Nut Logs or Rolls (1)
Lot 195 Peanut Butter Fudge
Lot 196 Pecan or Peanut Brittle
Lot 197 Any Other Candy
COOKIES
(Enter 3 of each in a zip-lock bag)
Lot 198 Theme: 'An Outdoor A-Fair'
Lot 199 Bar
Lot 200 Brownies
Lot 201 Cake Mix Base
Lot 202 Chocolate Chip
Lot 203 Decorated
Lot 204 Fruit or Nut Filled
Lot 205 Oatmeal
Lot 206 Peanut Butter
Lot 207 Sugar
Lot 208 Tea Cakes
Lot 209 Unbaked
Lot 210 Any Other
PIES
No commercial pie crust. (Throw-away pans in zip-lock bags)
CHAMPION PIE BAKER will be chosen from blue ribbon winners.
Lot 211 Apple
Lot 212 Cherry
Lot 213 Chess
Lot 214 Coconut
Lot 215 Chocolate
Lot 216 Egg custard
Lot 217 Fried
Lot 218 Lemon
Lot 219 Pecan
Lot 220 Pumpkin
Lot 221 Chocolate Meringue
Lot 222 Any other meringue
Lot 223 Ice Box Pie
Lot 224 Any other
Lot 225 Fruit Cobbler (mini pan)
DECORATED CAKES (may be on dummy)
Lot 226 Theme: 'An Outdoor A-Fair'
Lot 227 Birthday Cake
Lot 228 Any Other Decorated Cake
QUEEN OF THE KITCHEN
2007 Winner: Janet Lee
RULES AND ELIGIBILITY
1. Fair participant must enter 10 items listed in the
Culinary Department (must have at least one item in each of the
following categories: Breads, Cakes, Pies, Cobblers, and
Cookies).
2. Winners will be determined on the following point system:
All First Places - 10 points
All Second Places - 5 points
All Third Places - 2 points
3. Winner will be announced in newspaper only. (Please, no
phone calls.) Prizes to be announced later.
4. Persons who have won two years consecutively will be
retired as Queen of the Kitchen Supreme. They will not be
allowed to compete for this award but may continue to enter
exhibits for ribbons and premium money.
5. Men are eligible and would be 'King of the Kitchen'.
Chairperson: Jerry & Becky Ligon
1. Entries will be accepted Thurs., September 4, 2008
from 1:00- 6:00 p.m.
2. The committee reserves the right to disqualify all entries entered at this fair previously.
3. Exhibitor MUST label, on the BOTTOM of each jar, your name and category of entry.
4. All canned exhibits must be standard jars (1/2 pints, pints, quarts, and standard jelly jars) with two piece lids. Jars must be clean. Rusty lids, peanut butter, mayonnaise, and pickle jars will not be accepted.
5. No warm jars will be accepted.
6. Evidence of a commercial pack will be disqualified.
7. Evidence of store bought fruits will be disqualified.
8. Will not return unsealed items.
9. Best of Show winner will receive two (2) cases of jars
Most entries will receive one (1) case of jars.
10. One case of canning jars will be awarded to the highest rated entry in each category: Fruits, Jellies, Jams & Marmalades, Vegetables, Pickles, Redishes and Sauces.
