If I wasn’t already excited about the upcoming 2012 Great State Fair of Texas opening on September 28, I was even more excited after entering my entries in the canning food goods competition on Saturday, August 18. In all my years of attending and entering cooking competitions at the Great State Fair of Texas, this was the very first time I had entered the canned foods contest.
I entered five out of the 10 allowed contests. Categories I entered were Stewed Tomatoes, Green Tomato Relish, Blackberry Jam, Strawberry Jam, and Sugar Free Blackberry Jam. Yesterday I received the judging results from the Great State Fair of Texas. The judges gave me “No Wins” on my jams. I’m disappointed but didn’t expect to win on anything my first attempt. And I’m positive there were many great ones entered by cooks much more experienced in making jams than me. On the other hand, my Green Tomato Relish won 2nd Place! And my Stewed Tomatoes won 3rd Place! I am so thrilled to win Red and White Ribbons on my first time to enter!
By entering only five on my first time in the canning foods was enough the first time. Believe me five was my limit. I worried and second guessed myself every step of the way of entering this contest. So much so that I totally forgot to enter two of my great-uncle Edward’s cookbooks that he sent me when he and his wife downsized to an apartment. He has some really wonderful cookbooks. More about those great cookbooks another day.
The Creative Arts Department of the State Fair of Texas scheduled three days for entering canned goods. Of course, you must have registered in advance by Friday, July 27, 2012. Entry fees in the canned goods was only $1.00 per item and was to include your recipe. Then, you brought the canned goods the weekend of August 17-19 to their department on the State Fair grounds. This year there were over 1000 canned food goods entered!
Classes for the competition were 20 categoriesfor vegetables and 16 categories for fruit. Entries had to be in standard pint jars and would not be opened or tasted. They were judged on appearance, color, pack, and liquid.
In half pint jars were 18 categories of preserves, 8 categories of marmalade, 9 categories of butters, and 20 categories of relish. Two of each category had to be submitted. One to be emptied for judging and the second to remain sealed.
Pickles entries were also required to be in standard pint jars and two of each entry to be submitted. There were 28 pickle categories to consider canning. Jelly, jam, and sugar free jelly and jam required two half pint jars for each category entered. There were 29 categories for jelly and just one for sugar free jelly. Jam had 17 categories and sugar free jam had four categories. No paraffin was allowed in any of the jellies or jams whether with sugar or sugar free.
After the judging of the canned goods is completed, entrants will be notified approximately on September 1, 2012, whether each canned good submitted won a 1st through 3rd place, were an Honorable Mention, or were a “No Win.” No win entrants
must pick up their canned goods September 12-14. Those fortunate to win one of the four places will have their entry displayed during the State Fair in the Creative Arts Building. Judging results will be posted on the State Fair website (www.bigtex.com) also approximately on September 1. All winning canned good entries will be picked up from October 24-26.
If you’re interested in entering a canned good or goods in 2013, the rules for entering are very specific on what is required. If your entry doesn’t meet the requirements, it won’t be accepted. That would be a huge waste of your time and energy. You can review the 2012 rules on the website and order the 2013 Creative Arts Handbook for next year. The handbooks are $5.00; however, once you enter a contest, you will receive the next year’s handbook for no charge.
The State Fair of Texas Prize Winning Recipes 2012 has been printed and has a new look this year. It is “A Collection of Prize Winning Recipes from 2011 Competitions held in the Creative Arts Department Dallas, Texas.” This year’s book has a hard bound cover for the first time. New additions are an Index of Contributors and an Index of Recipes. To order this book before the State Fair it is $25.00 plus $5.00 for shipping and handling. Mail a check or money order to State Fair of Texas, Creative Arts Cookbook, P O Box 150009, Dallas, TX 75315. Cookbooks may be purchased before the Fair in the Creative Arts Office for $25 but please call them first (214-421-8744 or 214-421-8745). You can also get copies at the information booth in the Creative Arts Dept. during the Fair. If you wait to the Fair to purchase anybooks, I strongly advise that you get there early as they sell out every year long before the Fair is over.
Three Best Competitor Awards are given every year for the cooking contests only held during the State Fair. Points are based on places won. Best of Show Ribbons receive 4 points, Blue Ribbons receive 3 points, Red Ribbons receive 2 points, and White Ribbons receive 1 point. 2011 Best Competitor Award recipients were 1st Place Robert Crook, Dallas, 2nd Place Sue Rainey, Pottsboro, and 3rd Place George Yates, Dallas. If you view the Creative Arts Contests page on the Big Tex website, you will see their photo. They are left to right George Yates, Sue Rainey, and Robert Crook.
Robert Crook won 1st Place with ribbons in 26 cooking contests held during the State Fair. Both Sue Rainey and George Yates won Best Competitor Awards with ribbons in 12 contests.
Robert won a Best of Show Purple Ribbon for his Buttermilk Drop Biscuits in the Red River Biscuit Rivalry held on Texas-OU Day.
He won 1st Place Blue Ribbons for the following contests: French Onion Tart in the Tricks with Mix; Big Tex Chili in Tex-Mex Chili; Carrot Soufflé in Farm to Market to Fair Carrot;Roasted Moussaka in One Pot Meals Vegetable Casserole; Berry Brioche Pudding with Lemon Glaze in Bacon and Eggs;Marjolaine Le Succes in All About Chocolate Cake; and Chicken Strata in Bacon and Eggs.
2nd Place Red Ribbons were for these recipes: Cowboys on Horseback in Bacon and Eggs Appetizer; Tex-Mex Chicken Bites in Tex-Mex Appetizer; Cranberry and Orange Salad in Fall Family Favorites; Sweet Buttercup Squash Pie in Farm to Market to Fair Squash; Ratatouille in One Pot Meals; Texas Braised Flank Steak with Wine Cream Sauce and Ratatouille in Guess What’s Cooking; Sumptuous Chicken Casserole in One Pot Meals Meat Casserole; Bruce’s Sweet Potato Sticky Buns in Tricks with Mix; Black Forest Cheesecake in Tricks with Mix;and Deviled Eggs Benedict in Bacon and Eggs.
Robert also earned 3rd Place White Ribbons for these recipes: Decadent Spinach Artichoke Mushrooms in Party Foods; Turkey Stuffing in Fall Family Favorites Dressing and Stuffing; Scalloped Potatoes and Sun-Dried Tomato Pesto in Fall Family Favorites Potatoes; Stromboli in Tricks with Mix; Coconut Layer Cake in Cakes; Swiss Nut Roll in Nut Cakes; Stuffed Baked Apples in Fruit Desserts; and Strawberry Banana Ice Cream inIce Cream Crank.
All of Robert’s recipes can be found in the State Fair of Texas Prize Winning Recipes 2012 cookbook. I also saw some of Robert’s canned foods displayed as winners in the Creative Arts Department last year, but I don’t remember what they were.
There are several other pre-State Fair food events besides the canned foods. This past week 54 State Fair food vendors entered their best new foods for this year’s Big Tex Choice Awards. Eight finalists were announced and will compete on Labor Day. Competing for the awards will be Chicken Fried Cactus Bites, Deep Fried Devine Chocolate TresLeches Cake, Deep Fried Jambalaya, Deep Fried Mac-N-Cheese Slider, Fried Bacon Cinnamon Roll, Fried Mexican Fire Crackers, Picnic on a Stick, and Fried Pork Wing.
Chili and BBQ cookoffs will occur the weekend before the official opening day of Friday, September 28. On Sunday, September 23, there will be two chili cookoffs. One sponsored by CASI, the Chili Appreciation Society International, and one with No Rules. The BBQ cookoff will be for chicken and ribs. Pre-registration is requested for all four contests but entries will be accepted on contest day. All cooks will receive a one day pass to the State Fair and a one day parking pass. These two passes can be used on any day during the State Fair except on Saturday, October 13, Texas-OU Day. For directions and rules for each cookoff go to the State Fair website (www.bigtex.com).
A Best of Show recipe from the 2010 State Fair Cake Contest is next from Kathryn’s Texas Kitchen.
Until next time…
Bon appétit!