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Creative Arts (Home and Family Activities) Le Sueur County Fair | Department F CREATIVE ARTS (HOME AND FAMILY ACTIVITIES) Please pre-register to lessen waiting in long lines. Bring exhibits to Creative Arts Building (Home & Family Bldg.) between 8:00am and 4:00pm Aug. 19 All exhibitors will require a $1.00 entry ticket. All entries in Dept. F require $1.00 PER CLASS to enter. Building hours: 8:00am – 9:00pm Thurs. thru Sat., Sunday: 10:00am—7:00pm Superintendent: Mrs. Dena Becker 507-357-4642 | [email protected] PLEASE READ CAREFULLY FOR RULES AND CLASSES THAT MAY HAVE CHANGED FROM PAST YEARS. NO EXHIBIT WILL BE ADMITTED AFTER 4:00PM Thursday, Aug. 19 —All entries must remain in place until 5:30pm the last CLASS 1 --- FOODS day of the Fair. Class areas will be closed to visitors during judging. CLASS 1A --- YEAST —Entries will be limited to one entry in a lot per family in No frosting --- from scratch the Food Dept., Classes 1 – 9L. Include recipe and/or method —Entries will be limited to one entry in a lot per person in Any size loaf Classes 10 – 14. —All entries will be the work of the exhibitor/exhibitors. Lot: —We have the right to accept or reject any exhibits. 1. White —We have the right to open jars to taste. 2. Whole Wheat —We have the right to remove exhibits from display for 3. Rye spoilage, breakage, etc. 4. Raisin —All Food exhibits must be made from scratch. No mixes will 5. Kolacky, ½ dozen be allowed. Please check class information if recipe is 6. Rolls, yeast, ½ dozen, such as cloverleaf, required. Parker house, wiener buns —All Food exhibits should have correct number or size as 7. Cinnamon rolls, ½ dozen stated. These should be on paper plates and in zip lock 8. Tea or coffee ring bags. 9. Oatmeal —All Canned exhibits must be labeled with processing 10. Not specified above procedure, processing time, and name of exhibit. —Specify hot or cold pack. No unsealed jars accepted. CLASS 1B --- BATTER BREADS —We are not responsible for damaged, broken or lost Miniature loaf pan --- from scratch exhibits. Include recipe and/or method —Doors will be closed August 19 from 4:00 – 6:30pm for superintendents to count and arrange exhibits. Lot: —Exhibits will be released Sunday, Aug. 22, 5:30—7:30pm 1. Banana Bread 2. Carrot Bread 3. Coffee Cake 4. Corn Bread All Premiums: 5. Date Bread Blue $2.50 Red $2.00 White $1.50 6. Muffins, ½ dozen, any variety 7. Nut Bread 8. Pumpkin Bread 6. Filled 9. Zucchini Bread 7. Ginger 10. Rhubarb Bread 8. Ice Box 11. Not specified above 9. Light, rolled CLASS 1C --- WHOLE GRAIN AWARDS 10. Oatmeal No frosting --- from scratch 11. Peanut Butter Include recipe and/or method 12. Spritz Cookies 13. Doughnuts, plain LOT: 14. Doughnuts, raised 1. Batter Bread, 3 x 6 loaf 15. Artistically decorated Cup or Tea Cakes 2. Cinnamon Rolls, ½ dozen (small) 3. Rolls, yeast; ½ dozen, such as cloverleaf, 16. Artistically decorated cake (form allowed) Parker house, etc. 17. Holiday cutouts 4. Tea or Coffee Ring 18. Not specified above 5. 100% Whole Wheat Bread & Yeast Loaf 6. Not specified above CLASS 4 --- PIES Two crust—No cream or custard, 6 – 8 inch CLASS 2 --- CAKES diameter CLASS 2A --- EGG CAKES Crust and filling from scratch ¼ cake, no frosting, from scratch, Include recipe and/or method Include recipe and/or method LOT: LOT: 1. Apple 1. Angel Food, white 2. Berry (any kind) 2. Angel Food, chocolate 3. Cherry 3. Chiffon Cake 4. Mince 4. jelly Roll 5. Peach 5. Sponge Cake 6. Rhubarb 6. Bundt Cake 7. Not specified above—no cream or custard 7. Not specified above CLASS 2B --- BUTTER CAKES CLASS 5 --- FOREIGN FOODS 4 x 6” Square --- no icing, from scratch Include recipe and/or method Include recipe and/or method LOT: LOT: 1. Fattigmand (4) 1. Devil’s Food 2. julekaka (1/2 loaf) 2. Spice Cake, with fruits or nuts 3. Kringler (4) 3. Vegetable Cake: carrot, zucchini, pump- 4. Kuchen (4 in. square) kin, etc. 5. Lefsa (4) 4. White 6. Rosettes (4) 5. Not specified above 7. Stollen (1/2) CLASS 3 --- COOKIES (4 COOKIES) 8. Krumkaka (4) Include recipe and/or method 9. Oriental LOT: 10. Not specified above 1. Brownies 2. Chocolate Chip CLASS 6 --- CANDIES (4 PIECES) 3. Drop, dark Include recipe and/or method 4. Drop, light LOT: 5. Drop, rolled 1. Caramels CANDIES, CONTINUED: Include recipe and/or method 2. Dipped Candies LOT: 3. Divinity 1. Apples 4. Fudge, chocolate 2. Apricots 5. Fudge, light (white, peanut butter, etc.) 3. Blueberries 6. Mints 4. Cherries 7. Candies, molded 5. Gooseberries 8. Peanut Brittle 6. Ground Cherries 9. Almond Bark 7. Peaches 10. Not specified above 8. Pears 9. Plums CLASS 7 --- YOUTH BAKING 10. Raspberries, black Done by children 14 years & under 11. Raspberries, red Include recipe and/or method 12. Rhubarb LOT: 13. Strawberries 1. Fudge, 4 pieces 14. Collection of Fruit juices 2. Caramels, 4 pieces 15. Apple Sauce 3. Candy, dropped, 4 pieces 16. Not specified above 4. Candy, molded or dipped, 4 pieces 5. Brownies, 4 pieces, no mixes CLASS 9B --- WINES 6. Cookies, rolled, 4 pieces, no mixes Must have labels. 7. Cookies, dropped, 4 pieces, no mixes Last year’s wine production may be 8. Cake, ¼ cake, no mixes entered this year. 9. Batter Breads, muffins: small loaf or ¼ or KIT: 9 inch loaf or 4 muffins LOT: 10. Pies 1. Sweet, berry 11. Not specified above 2. Sweet 3. Dry, berry CLASS 8 --- SALAD DRESSING 4. Dry 1 cup---must be sealed 5. Cordial or Liqueur Include recipe and/or method 6. Apple, sweet LOT: 7. Apple, dry 1. Boiled dressing 8. Grape, dry 2. French dressing 9. White 3. Not otherwise specified 10. Merlot 11. Not specified above CLASS 9 --- CANNED FRUITS AND NON-KIT: PRESERVED FOODS 12. Sweet, berry (This year’s pack) 13. Sweet To be exhibited in pint colorless standard 14. Dry, berry glass jars with sealed covers & new rings. 15. Dry Jars labeled with type of processing and 16. Cordial or Liqueur processing time. Jars will be subject to 17. Apple, sweet opening. 18. Apple, dry Specify hot or cold pack. No paraffin. 19. Grape, dry CLASS 9A --- FRUIT 20. White Must have labels. 21. Merlot WINES (CONTINUED): JAMS (CONTINUED): 22. Not specified above 7. Plum 8. Raspberry, black CLASS 9C --- CONSERVES 9. Raspberry, red This year’s pack, new rings, labels. 10. Rhubarb A conserve contains small or large fruit or 11. Strawberry both combined & may have nuts & raisins. 12. Tomato LOT: 13. Not specified above 1. Apple 2. Apricot CLASS 9F --- PICKLES 3. Peach Pints or quarts, new rings. 4. Rhubarb No green coloring added. 5. Tomato, red Label with processing and type. 6. Tomato, yellow Include recipe and/or method. 7. Display of 3 varieties LOT: 8. Not specified above 1. Apple 2. Bread and Butter CLASS 9D --- JELLIES 3. Beet Pint or ½ pint jars. 4. Cucumber, dill Labeled with type of processing and 5. Cucumber, sweet processing time, no paraffin. 6. Mustard Include recipe and/or method. 7. Onion LOT: 8. Peach 1. Apple 9. Watermelon, sweet 2. Beet 10. Russian dill 3. Cherry 11. Pimentos 4. Currant 12. Beans 5. Grape 13. Not specified above 6. Gooseberry 7. Plum CLASS 9G --- RELISHES 8. Raspberry. Black Pints, new rings. 9. Raspberry, red Labeled with processing time & type. 10. Strawberry Include recipe. 11. Strawberry with apple LOT: 12. Not specified above 1. Catsup 2. Chili Sauce CLASS 9E --- JAMS 3. Corn Pint or ½ pint glass jars & new rings. 4. Cucumber Labeled with processing time & type, no 5. Spaghetti Sauce Paraffin. 6. BBQ Sauce LOT: 7. Zucchini 1. Apple 8. Salsa 2. Apricot 9. Not specified above 3. Blackberry 4. Blueberry CLASS 9H --- CANNED VEGETABLES 5. Grape Must be pressure canned. 6. Peach Pints or quarts. CANNED VEGETABLES (CONTINUED): DRIED FOODS (CONTINUED): Label with processing procedure and time. Labeled with pre-drying treatment, Include recipe and/or method. Intended purpose of use, and Will not be opened unless seal is LOTS: estimated storage time. Questionable. 1. Fruits For processing information, read the 2. Herbs Extension Fact Sheet 3. Vegetables No. HE-BU-0516-1990 4. Mushrooms LOT: 5. Seeds 1. Asparagus 6. Not specified above 2. Beans, string, green 3. Beans, yellow, wax CLASS 9K --- JUICES 4. Beets ` Pints, new rings 5. Carrots, small Labeled with processing time & type. 6. Corn off the cob Include recipe and/or method. 7. Mixed vegetables for soup LOT: 8. Peas 1. Apple 9. Pumpkin – cubes only 2. Grape 10. Tomatoes – include recipe 3. Tomato 11. Tomatoes, stewed – include recipe 4. Not specified above 12. Zucchini 13. Sauerkraut CLASS 9L --- MISCELLANEOUS 14. Mushrooms Recipe or explain method. 15. Not specified above LOT: 1. Honey, comb, 1 section CLASS 9I --- CANNED MEATS 2. Honey, I pint Must have label with processing procedure & 3. Maple syrup, 1 pint time. 4. Mushrooms, pressure canned, 1 pint Pints or quarts. 5. Hard soap, 1 lb. Include recipe and/or method. 6. Soups, 1 pint Will not be opened unless seal is questionable. 7. Homemade soap For processing information read Extension 8. Lip Balm Fact Sheet No. HE-FS-1087-1990. 9. Not specified above LOT: (No heat processing is required of honey, 1. Beef boiling water bath or pressure canner. Honey 2. Chicken does need to be heated briefly & then strained. 3. Pork Temp. should not exceed 150 degrees.) 4. Sausage 5. Turkey CLASS 10 --- NEEDLECRAFT 6. Canned pork & beans RULES FOR NEEDLE CRAFT CLASSES: 7.
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