When: Tuesday, February 10, 2009
Check-in--4:30 Judging begins at 5:00 p.m.
Where: Extension Meeting Room, LaSalle Parish Courthouse
Call 992-2205 to pre-register by 2-6-2009
Please note: All dishes must be cold, on ice, in an ice chest or the dish will be disqualified.
Ground Beef Cookery
A 4-H'er may enter only one dish in Ground Beef Cookery. Enter one complete dish with a serving utensil and a recipe in one of the following categories. A dish must use at least one pound of ground beef. Exhibit entire dish.
Divisions are:
- Low Calorie Main Dish—Show calories for each item used. Total calories; divide by number of servings in the dish. Calorie content cannot equal more than 300 calories per serving.
-
One Dish Meal—Dish contains food from 3 of the 5 food groups—bread, cereal, meat, fruit, vegetable, milk and milk products.
Seafood Cookery Contest
- Open to all 4-H members in LaSalle Parish
- Divisions:
- Crab
- Shrimp
- LA Farm Raised Catfish
- Other seafood ( must be species from Louisiana Seafood List not included in other divisions)
- Crawfish
- Ambassador-no dish prepared for this division
- Bring a copy of the recipe and a serving utensil
- Bring a prepared seafood dish to the contest. The dish must use at least one cup of seafood.
- The seafood must be fresh, frozen, pasteurized or dried. Canned seafood will not be acceptable. Entries may contain a small amount of second seafood but not more than ½ of the total amount of the seafood. Catfish and Crawfish divisions to be able to include a small amount of a second seafood in the recipe, but must be ½ (half) of cup or less.
- A 4-H'er may enter only one dish in seafood cookery. Surimi, an artificial crab made from fish cannot be used. There can be no raw seafood in the final dish.
LOUISIANA SEAFOOD LIST
Amberjack, Alligator, Pink Shrimp, Black Drum, Bearded Brotulas, Rock Shrimp, Blue Crab, Blacklin Tuna, Pompano, Bluefin Tuna, Blue Runners, Roughneck Shrimp(blood shrimp), Buffalo Fish, Bowlin (choupique) Sand Seatrout(white trout), Crawfish, Butterfish, Royal Red Shrimp, Cobia(lemonfish), Carp, Sea Bobs, Croaker, Chub Mackeral, Saltwater Catfish, Flounder, Crevalle Jack, Sheepshead, Freshwater Catfish, Freshwater Eels, Saltwater Eels, Gamefish, Freshwater Turtle, Snappers, Garfish, Frog Leg(bull frog), Shark, Gaspergou, Little Tunny (bonita), Spanish Mackerel, Southern King Fish, Louisiana Clams, Squid, Grouper, Louisiana Hakes, Sword Fish, Wahoo, Louisiana Stone, Striped Muller, Yellowfin Tuna, Crabs, White Shrimp, King Mackeral, Rays, Tile Fish, Mahi, Triggerfish, Speckled Trout, River Shrimp, Progys
Sweet Potato Cookery
A 4-H'er may enter only one dish in the Sweet Potato Cookery.
Enter one complete dish with a serving utensil and a recipe in one of the following categories. Use at least one cup of fresh, canned or frozen sweet potatoes in the recipe. Exhibit entire dish.
Divisions: (1)Dessert (2) Other
Please make sure you use this recipe format for all dishes.
Be sure your name is written correctly. The recipe should dishes include the following parts:
No abbreviations used No brand names used
Name of recipe given
Ingredients listed in order used in instructions
Include size and weights of cans, packages, etc. Example: (10 3/4 ounce can of mushroom soup)
Clear instructions for combining ingredients given
Sizes of pans stated
Temperature and cooking time stated
Number of servings given
Dish meets contest and divisions requirements
If Low-Calorie Dish--Calories must be stated for each item, then totaled and divided for calories per serving.