It’s time for the annual 4-H Pantry Pride Recipe Contest in partnership with the Georgia Food Bank Association, the Arby’s Foundation and the Georgia National Fair. This contest challenges 4-H’ers to think creatively about food and cooking by developing recipes using ingredients commonly found in Georgia Food Banks, raising awareness among 4-H’ers about poverty, hunger and the underprivileged in Georgia, and educating 4-H’ers about the cost of food, and what it takes to feed a family. All contest information can be found on this page.
The contest has three divisions:
______ Cloverleaf Division (4th-6th grade) – No Cook Snack; one food bank item; entries are due September 10
______ Junior Division (7th-8th grade) – Simple Cooked Entrée; two food bank items; entries are due September 10
______ Senior Division (9th-12th grade) – Cooked Dish / Entrée; three food bank items; entries are due August 10
Prizes will be provided for all entrants from the county who register.
For 9th – 12th graders only: youth will have their recipes screened and the top 16 will be invited to compete at the finals at the Georgia National Fair in Perry on Sunday, October 11, 2020 The top 10 placing students will receive a fair ribbon at the final competition; 1st, 2nd and 3rd place winners will each receive a trophy in addition to the ribbon.
Scoring rubric includes:
A) Use of Food Bank Items in Recipe – 25 points
‐ Required number of items used
‐ Relatively low in fat and calories
‐ Healthy snack, entrée or dish alternative
B) Appeal – 15 points
‐ Appealing in appearance
‐ Appetizing recipe
‐ Product displayed/presented invitingly in serving dish or on plate ( this does not require a full place setting)
C) Creativity – 20 points
‐ Creative/innovative recipe
‐ Unique ingredients used
‐ Imaginative idea
D) Flavor – 15 points
‐ Tasty in flavor
‐ No ingredients over‐bearing in taste
‐ Would appeal to a wide range of families
E) Technique/Presentation – 10 points
‐ 4‐H recommended preparation techniques used
‐ Food Safety observed in preparation
‐ Neatness in preparation is observed and area is left clean when cooking is complete
F.) Budget – 10 points
‐Budget‐Friendly Recipe
‐Relatively low in cost for number of servings in snack/dish/entrée
10 points
G.) Time Limit (45 minutes) – 5 points
2018 GFBA 4‐H Pantry Pride Food Bank Items
- Peanut Butter
- Canned Tuna
- Canned Chicken
- Canned Beans (green beans, black beans, red beans)
- Canned Soups
- Canned Stews
- Canned Pastas
- 100% Fruit Juice
- Canned Fruits (peach slices, pear pieces, mandarin oranges, mixed fruit, applesauce)
- Canned Vegetables (carrots, peas, potatoes, collard greens, black eyed peas, diced tomatoes, stewed tomatoes)
- Dry beans, rice, oatmeal, pasta, ramen noodles
- Macaroni and Cheese Dinners
- Whole Grain, Low Sugar Cereals
- Crackers (bite size cheese crackers, cheese fish‐shaped crackers, soup crackers)
- Healthy snacks (granola bars, nuts, dried fruit)
- Fruit (apples, oranges, bananas, etc.)
- Vegetables (onions, potatoes, carrots, etc.)
