Contest

2011 Year of the Healthy Child Recipe Contest

CONGRATULATIONS TO OUR WINNERS:

Entrees/Sides

  • First Place:  Carolyn Manning, Sweet Potato Chili
  • Second Place:  Kathy Dillard, Delectable Carrot Casserole
  • Third Place:  Skylar Belcher*, Broccoli with Roasted Red Peppers and Hazelnuts

Breads/Desserts

  • First Place:  Jodi Gharbi, Sweet Potato De-light
  • Second Place:  Carrot Snack Cake, Tavia Leadon* and Gustavia Bradford
  • Third Place:  Carrot Cookies, Angie Wilson

Best in Show:  Jodi Gharbi

Prizes:

  • First Place $150
  • Second Place $100
  • Third Place $75
  • Best in Show $350

The Best in Show will appear in Bossier and Caddo school cafeterias this year!

Honorable Mention Goes to these Finalists who were invited to participate in the last round of judging:

  • Jana O’Brien:  “You Are My Sunshine Salad” and Saintly Stir-Fry
  • Carrie Dupree*:  Carrie’s Cajun Sweet Potatoes
  • Tavia Leadon* and Gustavia Bradford:  Whipped Butternut Squash
  • Austin Seped*a:  Healthy Carrot Cake Muffins
  • Angie Wilson:  Easy Yam Cookies
  • Andrew Crawford*:  Zucchini Bread
  • Carolyn Manning:  Chocolate Carrot Cupcakes, Sweet Potato Apple Bake
  • Noah Rodriguez*:  Zucchini Parmesan Chips

*Student contestants

All recipes are now the property of the Bossier and Caddo Schools and will eventually be posted to their websites.

 

 

NOTICE CHANGE IN SCHEDULE!!!!!!

Contest Information and Rules

Eligibility:  Anyone is eligible to enter the contest with the exception of relatives of the judging panels.

Recipes:  All recipes entered become the property of the Caddo and Bossier Parish School Districts and may be posted online for public use.  The judging panel assumes all entries are original recipes and contest organizers are not responsible for any complaints of copyright by a third party.

Monetary Awards:  The judging panel will determine number and amount of monetary awards based on recipes submitted.  Winners under the age of 16 are required to have a parent or guardian present for receipt of an award check.

Media:  All winners agree to participate in media coverage of the event.

Judging Info:  Recipes will have all identifying information removed by the Krewe de les Femmes Mystique before judging.  Each recipe will be scored by at least two judges.  First Round judges include nutritionists from Bossier and Caddo Parish Schools, LSU AgCenter, and the local members of the Louisiana Restaurant Association.  The first review will be based on written material only in accordance with the guidelines below.  Finalists will prepare their food for tasting by the initial judges as well as students from both parishes and local celebrity judges.

Due Dates:
Friday, January 20, 2012 – Deadline for submission of recipes  NEW DATE!
Monday, February 20, 2012 – Deadline for selection of finalists  NEW DATE!
Tuesday, February 21, 2012 – Deadline for notifying finalists  NEW DATE!
Saturday, March 10, 2012 – Competition for taste testing recipes

Divisions:
Sweet Potatoes:

  1. Entrée
  2. Side Dish
  3. Other (may be a bread, dessert, appetizer, etc.)

Carrots:

  1. Entrée
  2. Side Dish
  3. Other (may be a bread, dessert, appetizer, etc.)

Broccoli:

  1. Entrée
  2. Side Dish
  3. Other (may be a bread, dessert, appetizer, etc.)

Squash (yellow, zucchini, acorn, butternut, etc.)

  1. Entrée
  2. Side Dish
  3. Other (may be a bread, dessert, appetizer, etc.)

Rules:

  1. Recipe must be typed on an 8 ½ x 11” piece of paper and must be received by the due date or emailed to the Krewe de les Femmes Mystique by the due date.
  2. Ingredients should be listed in order of use and directions should       be specific, listing size of pans, cooking times, cooking methods, etc.  Ingredients may be fresh, frozen or canned.
  3. Recipe should include contestants full name, mailing address,e-mail address, age (if under 18) and phone number listed in the upper right hand corner along with entry division (i.e. Carrot Entrée, Squash Side Dish, Broccoli Other, Carrot Other, etc.).
  4. Recipes submitted should have no more than 30% calories from fat with no more than 10% from saturated fat; sodium must be no more than 256 mg for a breakfast item and 568 mg for a lunch item (based on 40% of the maximum sodium levels from the 2012-2013 proposed meal requirements).
  5. Any number of ingredients may be used, but less costly recipes will receive more contest points.
  6. If a recipe includes more than one vegetable, i.e. carrots and squash, if the recipe is being entered into the “carrot” category, the recipe should include double the amount of carrots as squash….2 cups carrots, no more than 1 cup squash; 5 cups carrots, no more than 2 ½ cups squash….and so on.
  7. Recipes will be judged on the following: Recipe Format (i.e. ingredients listed in order of use, clear instructions, number of ingredients listed, etc.)(40 pts.), Meets fat & sodium content requirement (40 pts.), Ease of Preparation (20 pts.).
  8. Prepared food dishes will be judged on the following: Taste Appeal (70 pts.), Appearance of food product (30 pts.)

EMAIL SUBMISSIONS TO:

recipes.lesfemmes@gmail.com

OR

MAIL HARD COPIES TO:

P.O. Box 5851
Shreveport, LA  71135-5851


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