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2. Coffee cakes can be displayed on a 10” cake board covered 5. Other, please specify
with foil.
3. Breads and rolls can be brought in a zip-lock bag or wrapped CANDY
in plastic.
DIVISION 23: CANDIES
CLASSES • Co-chairperson: Terri Toth, 301-972-2013
1. Coffee cake • Co-chairperson: Debbie Malone, 301-972-0063
2. Loaf, whole grain
3. Loaf, cheese PREMIUMS
4. Loaf, white 1st 2nd 3rd 4th 5th
5. Loaf, white, made with a bread machine. No mixes. Classe 1–17: $7 6 5 5 3
6. Loaf, whole grain, made with a bread machine. No mixes. Clas 18: $10 9 7 6 5
7. Rolls, cheese (six)
8. Rolls, plain (six) RULES
9. Rolls, sweet (six) 1. Candy should be on a 6” paper plate, covered in a clear zip
10. Novelty bread item, shaped (e.g. pretzel) (six), braids, etc. lock bag.
11. Sweet bread, fancy, shaped (tea rings, etc.) 2. A portion of candy will be sold.
12. Healthy Options—specify type of diet 3. First place box of candy will be auctioned off on Sunday
13. Other, please specify at the cake auction.
4. DO NOT enter any candy that includes uncooked eggs or
MAIN DISH and SALAD dairy products.
5. Definition of candy: Confection made of a concentrated
GENERAL RULES solution of sugar in water, to which flavorings and colorants
1. Main dish must be brought in warm. are added.
2. Salad must be brought in a cooler for judging.
3. Include recipe on a 4”x6” card that will be put on display. BASIS FOR JUDGING
4. Minimum of six servings. • Appearance
5. Disposable containers ONLY. • Texture
DIVISION 21: MAIN DISH • Flavor
• Co-chairperson: Annette Dey, 410-551-0546 CLASSES:
• Co-chairperson: Valerie Brown, 301-253-8661 1. Caramel (six pieces)
2. Chocolates, dipped, candy centers (six pieces)
PREMIUMS 3. Chocolates, molded (six pieces)
1 st 2 3 4 5 4. Divinity (six pieces)
th
rd
nd
th
$15 13 12 11 10 5. Fondant (six pieces)
CLASSES 6. Fudge, chocolate, plain (six pieces)
1. Chili with meat 7. Fudge, chocolate, nut (six pieces)
2. Chili without meat 8. Fudge, with marshmallow creme (six pieces)
3. Poultry casserole 9. Fudge, peanut butter (six pieces)
4. Meatloaf 10. Hard candy (six pieces)
5. Vegetarian casserole 11. Mints, cooked (six pieces)
6. Quiche 12. Nut brittle (six pieces)
7. Pasta casserole 13. Penuche, plain (six pieces)
8. Five ingredients or less 14. Sea foam (six pieces)
9. Other, please specify 15. Truffle (six pieces)
16. Uncooked candy, melting permitted (six pieces)
DIVISION 22: SALAD 17. Other, except any of above (six pieces)
• Co-chairperson: Annette Dey, 410-551-0546 18. One-pound box of candy with decorated top, containing not
• Co-chairperson: Valerie Brown, 301-253-8661 less than three different varieties, to be given to distinguished
visitors. Box should be full
PREMIUMS
1 st 2 3 4 5 FOOD PRESERVATION
th
th
nd
rd
$15 13 12 11 10
CLASSES GENERAL RULES
1. Vegetable 1. All canned items MUST be exhibited in clear (untinted)
2. Fruit STANDARD quart or pint mason jars with two-piece self-
3. Seafood sealing lids. Exception: dried fruits, dried herbs, dried
4. Pasta vegetables, jellies, preserves, jams, butters and marmalades