COOPERATIVE EXTENSION SERVICE
West Feliciana Parish
PO Box 1934
5924 Commerce Street
St. Francisville, Louisiana 70775
(225)635-3614; Fax: (225)635-3705
2015 WEST FELICIANA PARISH
4-H POULTRY, GROUND BEEF, SEAFOOD, EGG, SUGAR, and
FAVORITES COOKERY CONTESTS
**COMPLETE RULES PACKET**
WHO?
All West Feliciana Parish 4-H’ers are eligible to enter. You do not have to be
enrolled in any particular project.
WHAT?
2015 West Feliciana Parish 4-H Poultry, Ground Beef, Seafood,
Egg, Sugar, and Favorites Cookery Contests
WHEN?
Saturday, March 7, 2015
Registration - 1:00 p.m. – 1:30 p.m.
Judging – 1:30 p.m. – 3:00 p.m.
Scavenger Hunt – 1:30 p.m. – 3:30 p.m.
Announcement of Winners - 3:30 p.m.
WHERE? The St. Francisville United Methodist Church Fellowship Hall
Microwaves will be available at the center to heat your dish.
All dishes must be prepared at home and brought to the contest ready for judges to taste. Member may
enter one serving of their dish for judging. However, the whole dish may also be entered. Bring a
copy of the recipe along with the dish, but do not put your name on the recipe
Follow the guidelines for the correct Recipe Format and please follow the food safety instructions on
the Dietary Guidelines page. Dishes will be DISQUALIFIED if they do not arrive at the contest
cold, sitting on ice, and in an ice chest. This includes desserts in the Egg Cookery, Sugar Cookery,
and Favorites Cookery too! Plastic containers, insulated cardboard boxes, etc. are not acceptable
containers to use as ice chests. If transporting soups, chowders, etc., it may be easier to do so by
pouring into a pitcher. Make sure ice surrounds the pitcher that’s in the ice chest.
Serving utensils must be brought for each dish. Please label with your first name only. Do not bring
any utensil of value.
No one except the judges and Jr. Leaders will be allowed in the contest room. Parents may help their
child carry the ice chest into the room but must leave after that. Only the 4-H’er will be able to set-up
the dishes at the contest.
Ribbons will be awarded to all cookery contestants. Parish winners in Seafood, Poultry, Egg, Ground
Beef, and Sugar will compete at the Regional Cookery Contest on April 7, 2015.
Anything used to enhance the appearance of the dish must be in or on the serving container and edible.
Example of items not allowed: placemats, flowers and table arrangements, figurines, baskets, etc.
Scoring for categories:

Dish evaluation - 100 points
(Taste - 50; Appearance - 15; Recipe Format – 15; Creativity and Originality - 10; Dietary
Guidelines – 5; and ease of preparation – 5 (age appropriate)
All recipes will be picked up at the cookery and sent to the exhibitors and judges.
Contact Layne Langley at the Extension Office (635-3614) if you would like more information about these
contests.
1
POULTRY COOKERY CONTEST
The contest is divided into 3 divisions:
1.
Chicken - a dish which contains a minimum of 2 pounds of bone-in chicken or 1 pound deboned
chicken meat. Chicken includes any of the following: fryer, capon, roaster, broiler, baking hen,
capon, cornish or game hen. This dish SHOULD NOT include special processed chicken such as
marinated chicken strips, chicken nuggets, chicken franks, smoked chicken, canned chicken, etc.
2.
Processed Poultry Products - a dish which includes a minimum of 12 ounces of processed (value
added) poultry products, precuts, or any type of turkey. Value – added poultry products are poultry
meats, which have undergone special processing (example: marinated, breaded, seasoned, and
reformed products). Examples include: ground chicken, chicken nuggets, chicken franks, smoked
chicken, chicken strips, canned chicken, any turkey item (whole, part, or processed), ground
turkey, turkey bacon, turkey sausage, smoked turkey, turkey ham, and turkey rolls. All dishes
containing any turkey item (whole, part, or processed) should be entered in this division.
3.
Other Poultry Meats - a dish which contains a minimum of 2 pounds bone-in or 1 pound deboned
poultry meat from a bird other than chicken or turkeys. You may choose poultry meat from any
of the following: duck, quail, pheasant, pigeon, guinea, goose, grouse, ostrich, emu, or dove.
GROUND BEEF COOKERY CONTEST
Each dish must contain a minimum of one pound of ground beef. Eight is the
maximum number of servings allowed per pound of ground beef.
The contest is divided into 3 divisions:
1.
Low-Calorie Main Dish - a dish which provides less than 300 calories per serving. Calculation
of calories per ingredient must be stated on recipe (see an example on Page 9). You can check
the food label ingredients for calories. You might also use the internet. Attached is a Calorie
Counter (pages 6 – 7 ) that might be helpful for this division.
2.
Quick & Easy Main Dish - a dish that is ready to serve in less than one hour. The time for each
step and for cooking or baking must be stated on the recipe. Ease of steps is very important.
3.
One-Dish Meal - a dish that provides foods from at least three of the five main food groups. The
ground beef will represent the Protein Group, so you will just need to provide foods from two of
the other five groups. Foods and food groups must be stated on the recipe next to the
ingredient. Use the “My Plate” - for food groups.
2
SEAFOOD COOKERY CONTEST
The contest is divided into 5 categories:
1.
2.
3.
4.
5.
Oyster
Crab
Shrimp
Fish and Other Seafood (Seafood from the attached Louisiana Seafood List; not included
in other divisions)
Crawfish
Contestants must bring a prepared seafood dish to the contest. The dish must use at least (1) cup
of seafood. The seafood must be fresh, frozen, pasteurized, or dried. Canned seafood will not be
acceptable. Surimi, an artificial crab made from fish, cannot be used. There can be no raw seafood in
the final dish. Entries in categories 1-5 may contain small amounts of a second seafood, but not more
than ½ of the total amount of primary seafood. For example, a recipe could contain one cup of crab as the
primary seafood and ½ cup of shrimp as the secondary seafood. All seafood used in the contest must be
listed on the attached Louisiana Seafood List.
EGG COOKERY CONTEST
The contest is divided into 3 categories:
1. Appetizer/Salad
2. Main Dish
3. Dessert
Each dish must contain a minimum of four (4) eggs. This can be four (4) egg whites, four (4) egg
yolks, four (4) whole eggs, or any combination, as long as four eggs are broken. The recipe with four eggs
must make only one standard size dish. For example, a recipe with four eggs that makes two pies of
standard size will not qualify. If a recipe contains 2 whole eggs in the custard, and 2 egg whites in the
topping, it would be allowed because the recipe contains a total of four (4) eggs. No raw eggs will be
allowed in the final product.
 IDEAS 

Appetizer/Salad - Egg dip, deviled eggs, bacon stuffed eggs, egg ball, seafood salad, meat salad,
chef salad, potato salad, macaroni salad, etc.

Main Dish - Casseroles, eggs and meat, eggs and seafood, eggs and cheese, omelet, quiche, etc.

Dessert - Cake, custard, tarts, ice cream, bread pudding, pie, etc.
3
SUGAR COOKERY CONTEST
The contest is divided into 4 categories:
1.
2.
3.
4.
Cakes
Candy
Cookies
Pies
To enter:
 Bring a prepared sugar dish to the contest. The dish must use at least one-half (1/2) cup of sugar.
The sugar used in the recipe may be granulated sugar, brown (light or dark) sugar, powdered sugar, or
any combination of the above. Mixes are permitted as long as ½ cup of additional sugar is added to the
recipe. There can be NO RAW EGGS in the final product. Contestant may enter more than one category
in their division.

Enter half of the dish in the contest.
MY FAVORITE CATEGORY
*There will be no regional or state competition for the “My Favorite” categories.
The contest is divided into 3 categories:
1. Sweet Potato
2. Game
3. Other



Sweet Potato: Any dish with at least 1 cup of sweet potato.
Game: Any dish with a minimum of 8 ounces of wild game.
Other: Any dish that does not fit any of the other categories.
4
DIETARY GUIDELINES
Care should be taken that added ingredients and preparation methods do not contribute excessive
amounts of fat and sodium. Consider the nutritional aspects of all the ingredients in your recipe.
Explain in your recipe any changes you make in your ingredients or preparation methods to
modify fat or sodium.
Tips you might try to lower fat...

Make lower fat food or ingredient choices. For example, you might...
Choose...
- lowfat or skim milk
- lowfat or nonfat yogurt
- reduced calorie margarine
- oil
- lean ground beef
- “light” or “free” mayonnaise
- evaporated skim or lowfat milk
- light or nonfat cream cheese
Instead of...
- whole milk
- regular yogurt or sour cream
- butter or regular margarine
- solid shortening
- regular ground beef
- regular mayonnaise
- half and half
- cream cheese

Reduce the oil, shortening, or margarine in recipes. Start by reducing it by 1/4. For example, if the
recipe calls for 1 cup of oil, use 3/4 cup.

Frying adds extra fat. It is best to choose another method of preparation such as baking, broiling,
grilling, or steaming.

Diet margarine and nonfat cream cheese are not recommended for baked products.
Tips you might try to lower sodium...

Salt is our major source of sodium which is needed for healthy bodies. Too much salt can be harmful.
Salt in recipes can be reduced by one-half without affecting the taste. Try reducing the salt in your
recipe.

Canned vegetables and soups are high in sodium. Choose canned soups labeled “1/3 less salt” or “no
salt added”. Choose fresh or frozen vegetables or canned vegetables with reduced salt or sodium.
Food Safety
Food safety is an important consideration. The risk of food-borne illness is greatly increased when foods are
held at room temperature for extended periods. Therefore, the dish must be prepared and chilled to
refrigerator temperature and transported on ice in an ice chest to the contest. Dishes not chilled and
transported in this way will be disqualified by contest officials.
5
CALORIE COUNTER
Dairy Group
Amount
Skim Milk
Nonfat dry, reconstituted
Canned, evaporated skim milk
1% Low-fat milk
2 % Low-fat milk
Low-fat yogurt
Low-fat cottage cheese
Creamed cottage cheese
Whole milk (3.25%)
Canned, evaporated whole milk
Mozzarella or Farmer’s cheese
Cheddar or American
Parmesan
1 cup
1 cup
½ cup
1 cup
1 cup
1 cup
½ cup
½ cup
1 cup
½ cup
1 ounce
1 ounce
3 tablespoons
Approximate
Calories
80
80
80
100
120
120
110
160
150
170
80
100
80
1 slice
½
1
1
1
1
3 tablespoons
1
1 cup
1 cup
1 cup
1 cup
1 cup
2 tablespoons
½ cup
6 squares
1
70
70
70
140
115
115
70
70
110
70
140
140
140
70
110
70
115
1
1
½
½ cup
½
70
80
60
40
60
Grains Group
White, whole wheat, or rye bread
English muffin, small
Plain dinner roll
Hot dog or hamburger bun
Biscuit, 2"
Cornbread, or corn muffin, 2"
Dried bread crumbs
Tortillas, 6"
Ready-to-eat unsweetened cereal
Puffed cereal
Cooked
Rice, cooked
Spaghetti, Noodles, or Macaroni
Cornmeal
Flour
Saltine crackers
Pancake or Waffle, 5"
Fruit Group
Apple
Banana
Cantaloupe, 5"
Cherries
Grapefruit
6
Grapefruit juice
Grapes
Orange
Orange juice
Pear
Peaches, canned in juice
Pineapple, canned in juice
Strawberries
½ cup
½ cup
1
½ cup
1
½ cup
2 slices
½ cup
50
50
75
60
100
50
50
30
½ cup
25
½ cup
70
½ cup
8
½ cup
½ cup
120
115
110
37
Vegetable Group
Most water-crisp vegetables such as: broccoli,
cabbage, carrots, green pepper, greens,
green beans, onion, tomatoes, summer or
zucchini squash, eggplant, cauliflower
Starch vegetables such as: corn, lima beans,
Green peas, potatoes, or winter squash
Sweet potatoes
French fries, 3"
Tomato paste
Tomato sauce
Protein Group
Ground Beef (lean)
*1 pound (if meat is mixed with other ingredients before cooking or baking
*1 pound (if meat is browned and drained before adding other ingredients
1200
1000
Bacon, fried crisp
Egg
Peanut butter
Dried beans or peas
Nuts
1 strip
1
2 tablespoons
½ cup
2 tablespoons
45
80
190
115
100
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
1 tablespoon
15
1 tablespoon
1 tablespoon
100
50-90
125
100
12-50
60
150
45
50
Fats-Sweets
Butter or margarine
Reduced-calorie margarine
Oil
Mayonnaise
Reduced-calorie mayonnaise
French salad dressing
Potato chips or corn chips
Cream cheese
Sugar
Check nutritional labels of food products for specific calorie counts.
7
Louisiana Seafood List
Alligator
Amberjack
Black Drum
Blue Crab
Bluefin Tuna
Brown Shrimp
Buffalo Fish
Crawfish
Cobia (lemon fish)
Croaker
Flounder (Croaker)
Freshwater Catfish
Garfish
Gaspergou
Grouper
King Mackerel
Mahi
Oysters
Pink Shrimp
Pompano
Red Fish
Sand Seatrout (white trout)
Sea Bobs (Shrimp)
Sheepshead
Snapper
Spanish Mackerel
Speckled Trout
Sword Fish
White Shrimp
Yellowfin Tuna

Bearded Brotula Fish
Blackfin Tuna
Blue Runners
Bluefish
Bowfin (choupique)
Butterfish
Carp
Chub Mackerel
Crevalle Jack
Freshwater Eels
Freshwater Turtle
Frog Legs (bullfrog)
Little Tunny (bonita)
Louisiana Clams
Louisiana Hakes
Louisiana Stone Crabs
Oyster Drills (conchs, bigorneaux)
Progys
Rays
River Shrimp
Rock Shrimp
Roughneck Shrimp (blood shrimp)
Royal Red Shrimp
Saltwater Catfish
Saltwater Eels
Shark
Southern King Fish (channel mullet)
Squid
Striped Mullet
Tilefish
Triggerfish
Wahoo
Gamefish (Bass, Bream, etc) are acceptable, but the more “commercial” fish above are preferred.
8
RECIPE FORMAT
Be sure your recipe is written correctly. You may use pages 10 and 11 to write your recipe. The recipe
should include the following parts:
* Name of recipe given
* Ingredients listed in order used in instructions
- No abbreviations used (i.e. use teaspoon instead of tsp.)
- No brand names used (i.e. use creole seasoning instead of Tony
Chachere’s)
* Include size and weights of cans, packages, etc. (i.e. 10 3/4 ounce can of
mushroom soup.)
* Clear instructions for combining ingredients given
* Size of pan stated (i.e. 12 inch skillet, 9x13 inch baking pan)
* Temperature and cooking time stated (i.e. 350 degrees for 45 minutes;
medium heat for 10 minutes)
* Number of servings given (i.e. 6-8)
* Dish meets contest and division requirements
Example
Name of recipe: Hamburger Crescents
Contest: Beef Cookery Contest
Division: Low Calorie Main Dish
List of ingredients in order used:
1 pound ground beef
1 medium onion, chopped
1/4 cup chopped green pepper
2 teaspoons salt
1 package (3 ounces) reduced calorie cream cheese
1 package refrigerator crescent rolls
1 tablespoon butter (optional)
2 cups shredded cheddar cheese
Calories (must be stated for Low Calorie
Main Dish Category)
850
30
5
1
300
800
108
227.5
Total Calories
2,321.5
Calories per serving 290.2
Directions
for
preparing
1.
2.
3.
4.
5.
6.
Brown ground beef, onions, and green peppers; add salt - drain.
Add cream cheese and mix well.
Place roll dough flat on a 9 x 13 inch baking sheet.
Add ground beef onto center roll, fold corners to center to enclose filling - seal.
Melt butter and brush dough, top with cheddar cheese.
Bake at 350 degrees for 30 minutes or until golden brown.
Total Preparation Time
(Time must be stated for Ground Beef, Quick & Easy Category)
Number of servings: 8
9
10 minutes
2 minutes
2 minutes
2 minutes
3 minutes
30 minutes
49 minutes
Just A Reminder
 Contestant may enter more than one category in each division. Turn in a copy of
your recipe when registering.
 Enter one serving of the recipe in the contest. However, you can enter the entire
recipe. If your entry needs a serving utensil, you must provide it at the contest and
label it with your initials.
 Dishes will be DISQUALIFIED if they do not arrive at the contest cold, sitting on
ice, and in an ice chest. Plastic containers, insulated cardboard boxes, etc. are not
acceptable containers to use as ice chests.
 Anything used to enhance the appearance of the dish must be in or on the serving
container and edible. Example of items not allowed: placemats, flowers, and table
arrangements, figurines, baskets, etc.
10
West Feliciana Parish 4-H Cookery Contest Recipe Form
Circle One:
Egg
Beef
Poultry
Seafood
Sugar
Favorite
Appetizer/Salad
Main Dish
Dessert
Low Calorie
Quick & Easy
One Dish Meal
Chicken
Processed Poultry
Other Poultry Meats
Oyster
Crawfish
Crab
Shrimp
Fish/Other
Cakes
Candy
Cookies
Pies
Sweet Potato
Game
Other
Recipe Name: ___________________________________
Ingredients: Remember to put in order used.
Note any changes made in ingredients to modify fat and sodium.
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Instructions: Remember to put pan size, temperature, and cooking time. Also, note any changes made to
modify fat or sodium content.
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Number of servings:____________
Total Calories (required for Low Calorie Category):_____________
Calories Per Serving (required for Low Calorie Category):________________
Total Time of Preparation (required for Quick & Easy Category):___________________
12