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Superintendent: Carrie Bouwens
email: questions@superfair.org
Phone: 402.441.6545
Registration Deadline: Monday, August 1, 2011
Check-In: Monday, August 8th, 11:00am-7:00pm, Lincoln Room
Judging: Tuesday, August 9th, 7:00am-1:00pm, Lincoln Room (Closed to Public)
Show Times Open to Public: Tuesday, August 9th, 2:00pm-10:00pm and
Wednesday, August 10th – Saturday, August 13th, 10:00am-10:00pm
Entry Fees: None
Premiums
Adult 1st place: $5.002nd place: $4.00
3rd place: $3.00
Special Award: Best in Each Division an additional $5.00
Secretary's Cookie Jar
1st place: $10.00
2nd place $7.50
3rd place $5.00
Junior Division
1st place $5.00
2nd place $4.00
3rd place: $3.00
4th place $2.00
Release Times: Because of limited space, all baked goods NOT placing may be picked up on Wednesday, August 10th. Non-placing baked entries not picked up by Wednesday at 9:00pm will be disposed of. All canned goods and baked goods which placed will be released on Saturday, August 13th, 9:00pm-10:30pm or Sunday, August 14th, 9:00am-1:00pm. Show Rules: There is a separate division for youth ages 6-17 as of January 1, 2011. All other classes are for those 18 and up as of January 1, 2011. ONLY ONE EXHIBIT MAY BE ENTERED FOR EACH CLASS NUMBER. Premium payouts must be picked up from show superintendent during release time.
BREAD
Bread must be one loaf, baked in a single bread pan, size 4”x8” or larger for white and whole wheat. Quick Bread sizes should be 3”x7” or larger. Pan or loaf size is optional for other kinds of bread. Rolls must be shown in groups of nine attached, made in an 8x8 or 9x9 inch pan. All bread should be shown on a white paper plate or piece of cardboard that had been covered with white paper. Bread products must be secured in a plastic bag.Class Listing
101 Baking Powder Biscuits
102 Banana Bread
103 Cinnamon Rolls, Carame
104 Cinnamon Rolls, Frosted
105 Cinnamon Rolls, Unfrosted
106 Coffee Cake, with yeast, frosted
107 Coffee Cake, without yeast
108 Corn Bread
109 Jumbo Muffins
110 Muffins
111 Pan Rolls, White
112 Pan Rolls, Whole Wheat
113 Pumpkin Bread
114 Quick Bread, other than named
115 Kolaches
116 White Bread
117 Whole Wheat Bread
118 Yeast Bread, other than named
119 Zucchini Bread
120 Fancy Dinner Rolls
CAKES
May be exhibited on white paper plates, or cardboard covered with white paper. Must be frosted unless otherwise specified. One slice of the cake from those placing will be used for display purposes. No cake mixes are allowed in any category except for Create-A-Cake and Decorated Cake.Class Listing
201 Chocolate Layer
202 German Chocolate Layer
203 White Layer
204 Yellow Layer
205 Marble Layer
206 Applesauce Cake
207 Carrot
208 Bundt, any flavor
209 Zucchini
210 Angel Food, unfrosted
211 Create-A-Cake
212 Decorated Cake
CANNED FRUITS & VEGETABLES
All products entered in this class shall be canned form August, 2010 through July, 2011. Must be in quart or pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. All canned goods must remain in good condition during fair. Any article receiving a premium that does not comply with the above, loses the right to such premium. We require all classes be processed according to USDA guidelines.Class Listing
601 Apricots
602 Blackberries
603 Blueberries
604 Cherries
605 Fruit Combination for Salad
606 Gooseberries
607 Grapes
608 Mulberries
609 Peach (halves)
610 Pears (halves)
611 Plums
612 Raspberries
613 Rhurbarb
614 Applesauce
615 Any other, Identify
616 Asparagus, whole
617 Beans, combination green & yellow
618 Beans, Green
619 Beans, Wax
620 Beets, Sliced
621 Beets, Whole
622 Carrots
623 Corn
624 Okra
625 Peas
626 Peppers, bell
627 Peppers, hot
628 Tomatoes, red, whole
629 Tomatoes, yellow, whole
630 Vegetables, mixed
631 Sauerkraut
632 Any other, Identify
Secretary’s Cookie Jar
A gallon container of your choice, of assorted cookies to contain at least six different kinds of cookies. Bring one of each kind of cookie in a small box so the judge will not have to open the container. The first place cookie container will be given to the Secretary of the Fair Board, Second place cookie will be given to the Treasurer of the Fair Board. Containers will be returned to the owners.Cookies
Six cookies on a white paper plate, secured with a plastic bag.Class Listing
401 Cereal, Identity
402 Chocolate Chip, no additions
403 Chocolate Chip/Oatmeal
404 Chocolate Crackles
405 Chocolate Drop, Frosted
406 Coconut
407 Fruit Pinwheel
408 Gingersnap
409 Molasses
410 Monster
411 Oatmeal
412 Oatmeal Raisin
413 Oatmeal Chocolate Chip
414 Peanut Blossom
415 Pecan Tassies
416 Snickerdoodles
417 Spritz
418 Sugar, drop
419 Sugar, rolled, cutout & decorated
420 Thumbprint
421 Brownies, frosted
422 Pumpkin Bars, frosted
423 Salted Nut Roll
424 Sour Cream Raisin
425 Layered Bars
426 Lemon Bars
427 Peanut Butter
428 Bar, any other identify
429 Cookie, any other, identify
430 Secretary's Cookies Jar
DRIED/DEHYDRATED
Involves drying out the natural moisture present in all fruit, vegetables, etc. so that the enzymes which cause decay, are inhibited. Exhibit in an unsealed pint or half-pint jar ONLY. Jar must be full. Please include lid and ringClass Listing
1001 Citrus Peel
1002 Fruit Leather, any flavor
1003 Dried Bananas
1004 Dried Sour Cherry
1005 Dried Grapes
1006 Dried Blueberries
1007 Dried Strawberry
1008 Dried Apples
1009 Dried Apricots
1010 Dried Tomato
1011 Dried Onion
1012 Dried Peppers, any variety or mix
1013 Tomato Powder
1014 Dried Oregano
1015 Dried Basil
1016 Dried Sage
1017 Dried Parsley
1018 Any other Dried Herb, Identify Kind
1019 Any other Dried Vegetable, Identify Kind
1020 Any other Dried Fruit, Identify Kind
1021 Meat Jerky, Identify Kind
1022 Soup Mix
1023 Dried Pasta
1024 Snack Mix (ex. Mixed fruits and nuts)
HOMEMADE CANDY
Six pieces of candy on a small white paper plate secured with a plastic bag.Class Listing
501 Caramel, individually wrapped
502 Coconut
503 Fudge, Chocolate
504 Fudge, Peanut Butter
505 Divinity
506 Mints
507 Peanut Brittle
508 Peanut Butter Cups
509 Rocky Road
510 Taffy
511 Toffee
512 Covered Candies
513 Any Molded Candy
514 Cereal
515 Any Other
JAMS, JELLIES, & BUTTER
All products entered in this class shall be canned from August, 2010 through July, 2011. Must be in jelly or half pint jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. WE REQUIRE ALL CLASSES BE PROCESSED ACCORDING TO USDA GUIDELINES.Jams - Jams are crushed pieces of fruit suspended in its own jelly. All products entered in this class shall be canned from August, 2010 through July, 2011.
Class Listing
701 Jams-Apple
702 Jams-Apricot
703 Jams-Blackberry
704 Jams-Blueberry
705 Jams-Cherry J
706 Jams-Combination of Fruits, Identify
707 Jams-Elderberry
708 Jams-Gooseberry
709 Jams-Grape
710 Jams-Kiwi
711 Jams-Peach
712 Jams-Pear
713 Jams-Pepper
714 Jams-Pineapple
715 Jams-Pineapple-Rhurbarb
716 Jams-Plum
717 Jams-Raspberry
718 Jams-Rhubarb
719 Jams-Strawberry
720 Jams-Strawberry-Rhubarb
721 Jams-Tomato
722 Jams-Lower Sugar Recipe, Identify
723 Jams-Sugar Free, Identify
724 Jams-Any Other, Identify
Jellies - Jellies are beautiful in color, translucent, tender enough to cut easily with a spoon, yet firm enough to hold its shape when turn from the glass. All products entered in this class shall be canned from August, 2010 through July, 2011.
Class Listing
725 Jellies-Apple
726 Jellies-Apple, crab
727 Jellies-Blackberry
728 Jellies-Blueberry
729 Jellies-Cherry
730 Jellies-Combination of Fruits, Identify
731 Jellies-Corn Cob
732 Jellies-Gooseberry
733 Jellies-Grape
734 Jellies-Herb, Identify
735 Jellies-Mint, with added color
736 Jellies-Peach
737 Jellies-Pear
738 Jellies-Pepper
739 Jellies-Plum
740 Jellies-Raspberry
741 Jellies-Rhubarb
742 Jellies-Strawberry
743 Jellies-Strawberry-Rhubarb
744 Jellies-Wine
745 Jellies-Lower Sugar Recipe, Identify
746 Jellies-Sugar Free, Identify
747 Jellies-Any Other, Identify
748 Butter, Identify
JUICES
All products entered in this class shall be canned from August, 2010 through July, 2011. Must be in quart jars used for canning. PLEASE LEAVE JAR RINGS ON ALL JARS. We require all classes be processed according to USDA guidelines.Class Listing
901 Apple
902 Cherry, Red
903 Grape
904 Tomato
JUNIOR DIVISION 6-17
1101 White Bread
1102 Whole Wheat Bread
1103 Rye Bread
1104 Banana Bread
1105 Pumpkin Bread
1106 Zucchini Bread
1107 Cinnamon Rolls, Caramel
1108 Cinnamon Rolls, Frosted
1109 Cinnamon Rolls, Unfrosted
1110 Kolaches
1111 Muffins
1112 Apple Pie
1113 Cherry Pie
1114 Pumpkin Pie
1115 Chocolate Layer Cake - Frosted
1116 Cupcakes, decorated
1117 Sugar Cookies- cut out & decorated
1118 Sugar Cookies- no roll & frosted
1119 Oatmeal Cookies- no additions
1120 Oatmeal Cookies- w/chocolate chips
1121 Oatmeal Cookies- w/raisins
1122 Chocolate Chip Cookies- no additions
1123 Peanut Butter Cookies- no additions
1124 Peanut Blossom Cookies
1125 Brownies- frosted, chewy
1126 Brownies- frosted, cake like
1127 Bar Cookies- identify kind
1128 Candy- identify kind
1129 Peaches, Canned
1130 Green Beans, Canned
1131 Tomatoes, Canned, Whole in Juice
1132 Jam, Canned, Identify Flavor
1133 Jelly, Canned, Identify Flavor
1134 Salsa, Canned
1135 Applesauce, Canned
1136 Citrus Peel
1137 Fruit Leather, any flavor
1138 Dried Bananas
1139 Dried Apples
1140 Dried Apricot
1141 Any Dried Herb, identify kind
1142 Any Dried Vegetable, identify kind
1143 Any Other Dried Fruit, identify kind
1144 Meat Jerky, Identify Kind
1145 Soup Mix
1146 Dried Pasta
1147 Snack Mix
1148 Secretary's Cookie Jar
PICKLES, RELISHES & SALSA
All products entered in this class shall be canned from August, 2010 through July, 2011. Quarts and pints may be used. Jars must be canning jars. PLEASE LEAVE JAR RINGS ON ALL JARS. Entries will be opened and judged on appearance, flavor and texture. We require all classes be processed according to USDA guidelines.Class Listing
801 Pickles- Asparagus
802 Pickles- Beets, whole
803 Pickles- Beets, sliced
804 Pickles-Bean
805 Pickles- Bread & Butter
806 Pickles-Carrots
807 Pickles-Dill, Kosher, Spears
808 Pickles-Dill, Kosher,Whole
809 Pickles-Dill, Plain, Spears
810 Pickles-Dill, Plain, Whole
811 Pickles-Peppers, Green
812 Pickles-Peppers, Red
813 Pickles- Lime
814 Pickles-Sweet
815 Pickles-Tomato, Green
816 Pickles-Watermelon
817 Pickles-Vegetable, mixed
818 Pickles-Zucchini
819 Pickles-Any other, Identify Kind
820 Relish-Beet
821 Relish-Chow Chow
822 Relish-Corn
823 Relish-Cucumber
824 Relish-End of the Garden
825 Relish- Green Tomato
826 Relish-Onion
827 Relish-Pepper
828 Relish-Piccalilli
829 Relish-Zucchini
830 Relish-Any Other, Identify
831 Barbecue Sauce
832 Chili Sauce
833 Pizza Sauce
834 Salsa, Mango
835 Salsa, Peach
836 Salsa, Tomato
837 Salsa, Any Other, Identify
838 Sauce, Any Other, Identify
839 Spaghetti Sauce
PIES
Use your own pie plates. All pies must be in 8” or 9” plates. Must be two crusts, unless otherwise noted. One slice of pie from those placing will be used for display purposes.Class Listing
301 Apple
302 Blueberry
303 Cherry
304 Fruit, combination, identify
305 Gooseberry
306 Peach
307 Pear
308 Pineapple
309 Raisin
310 Rhubarb
311 Strawberry
312 Strawberry-Rhubarb
313 Pecan, Single Crust
314 Pumpkin, Single Crust
315 Any Other, Identify