Special Pie Day, Special Dish Days: 2012

Dept. Q
SPECIAL PIE DAY
Saturday, Sept. 8, 2012
RULES:
1. One entry in each class per person and made by the exhibitor
2. No prior entries or fees are needed
3. No frozen fillings may be used
4. No commercially prepared products may be used
5. Entries for classes 1, 2, 3, 4, 5, 6 , 7 and 8 are to be in by 10:15 A.M. Judging at 10:30 A.M.
6. Entries for classes 9, 10, 11, 12, 13, 14 and 15 are to be in by 1:15 P.M. Judging at 1:30 P.M.
7. All pies returned to exhibitor.
8. Premiums courtesy of the Hardin County Agricultural Society
PREMIUMS
First        $3.00 Rosette
Second     $2.00 Rosette
Third       $1.75 Ribbon
Fourth     $1.00 Ribbon
Morning:
Class 1 – Graham Cracker Crust
Class 2 – Cookie Crumb Crust
Class 3 – One Crust Pie, filling added to baked shell, with meringue
Class 4 – Graham Cracker Crust, 12 and under
Class 5 – Graham Cracker Crust, 13-18 years old
Class 6 – Dessert or Veggie Pizza
Class 7 – Baked Pastry, one-crust, filling added to baked shell – without meringue
Class 8 – Cheesecake
Afternoon:
Class 9 – Two-Crust, Peach
Class 10 – Two-Crust, Apple
Class 11 – Two-Crust, Any other fruit
Class 12 – One-Crust, filling baked in shell with nuts, ie. Pecan
Class 13 – One-Crust, filling baked in shell without nuts
Class 14 – One-Crust, filling baked in shell using vegetable (ie. green tomato, zucchini, sweet potato etc)
Class 15 – Fruit Tart

SPECIAL EVENTS 2012
HOMEMAKER DISH DAY
Tuesday, September 4, 2012
“Breakfast Casserole Dish”
1.   Make a casserole using your choice familiar/common products/ingredients that would be viewed as a morning breakfast food item.
2.   Only one item per exhibitor.
3.   Entries in the Demonstration Area of the Community Building by 3:00 p.m. on Tuesday, no entry blanks/forms needed.
4.   Judging 3:15 p.m. Tuesday.
5.   Recipes must be included with entry of dish. Recipes will become property of the Hardin County Homemakers.
6.   Premiums courtesy of the Hardin County Homemakers Council and Clubs.
PREMIUMS
First   $25.00 and Rosette
Second   $20.00 and Rosette
Third   $15.00 and Ribbon

PORK DISH DAY
Wednesday, September 5, 2012
“Pork Chops”
1.   Must use a ‘chop’ cut of pork, prepared and served as a main dish.
2.   Only one item per exhibitor
3.   Entries in the Demonstration Area of the Community Building by 11:00 a.m. on Wednesday, no entry blanks/forms needed.
4.   Judging 11:15 a.m. Wednesday
5.   Recipes must be included with entry of dish. Recipes will become property of the Hardin County Pork Producers.
6.   Premiums courtesy of Hardin County Pork Producers.
Premiums
First   $30.00 and Rosette
Second   $25.00 and Rosette
Third   $20.00 and Ribbon
Fourth   $15.00 and Ribbon

DAIRY DISH DAY
Thursday, September 6, 2012
“Cooking with Children”
1.   Prepare and bring a food item that a child (or children) could make, and would enjoy making and eating, using at least two dairy products as ingredients.
2.   Only one item per exhibitor
3.   Entries in the Demonstration Area of the Community Buildings by 11:00 a.m. on Thursday, no entry blanks/forms needed.
4.   Judging 11:15 a.m. Thursday
5.   Recipes must be included with entry of dish. Recipes will become property of the Hardin County Dairy Boosters.
6.   Premiums courtesy of Hardin County Dairy Service Unit.
Premiums
First   $25.00 and Rosette
Second   $20.00 and Rosette
Third   $15.00 and Ribbon
Fourth   $10.00 and Ribbon

BEEF DISH DAY
Friday, September 7, 2012
“Beef Stew”
1.   Must use any cut of beef, prepared as a Stew.
2.   Only one item per exhibitor
3.   Entries in the Demonstration Area of the Community Building by 11:00 a.m. on Friday, no entry blanks/forms needed.
4.   Judging 11:15 a.m. Friday
5.   Recipes must be included with entry of beef. Recipes will become property of the Hardin County Cattle Producers.
6.   Premiums courtesy of Hardin County Cattle Producers.
Premiums
First   $25.00 and Rosette
Second   $20.00 and Rosette
Third   $15.00 and Ribbon
Fourth   $10.00 and Ribbon

Posted by Kenton Times on June 11, 2012. Filed under Fair. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry