{"id":1401,"date":"2021-07-26T10:18:00","date_gmt":"2021-07-26T14:18:00","guid":{"rendered":"https:\/\/site.extension.uga.edu\/gordongrown\/?p=1401"},"modified":"2021-06-25T11:35:06","modified_gmt":"2021-06-25T15:35:06","slug":"2021-pantry-pride-recipe-contest","status":"publish","type":"post","link":"https:\/\/site.extension.uga.edu\/gordongrown\/2021\/07\/2021-pantry-pride-recipe-contest\/","title":{"rendered":"2021 Pantry Pride Recipe Contest"},"content":{"rendered":"\n

It’s time for the annual 4-H Pantry Pride Recipe Contest in partnership with the Georgia Food Bank Association, the Arby\u2019s 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\u2019ers about poverty, hunger and the underprivileged in Georgia, and educating 4-H\u2019ers about the cost of food, and what it takes to feed a family.<\/p>\n\n\n\n

Entry Information<\/h2>\n\n\n\n

The contest has three divisions:<\/p>\n\n\n\n

______ Cloverleaf Division (4th-6th grade) – No Cook Snack; one food bank item; entries are due September 10
______ Junior Division (7th-8th grade) – Simple Cooked Entr\u00e9e; two food bank items; entries are due September 10
______ Senior Division (9th-12th grade) – Cooked Dish \/ Entr\u00e9e; three food bank items<\/p>\n\n\n\n

Prizes will be provided for all<\/strong> entrants from the county who register.  <\/p>\n\n\n\n

For 9th<\/sup> \u2013 12th<\/sup> graders only: youth will have their recipes screened and the top 16<\/strong> will be invited to compete at the finals at the Georgia National Fair in Perry on Sunday, October 10, 2021. 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.  <\/p>\n\n\n\n

Entries are due by August 15 at this link<\/a>.<\/p>\n\n\n\n

Scoring Rubric<\/h2>\n\n\n\n

Scoring rubric includes:<\/p>\n\n\n\n

A) Use of Food Bank Items in Recipe – 25 points
\u2010 Required number of items used
\u2010 Relatively low in fat and calories
\u2010 Healthy snack, entr\u00e9e or dish alternative
B) Appeal – 15 points
\u2010 Appealing in appearance
\u2010 Appetizing recipe
\u2010 Product displayed\/presented invitingly in serving dish or on plate ( this does not require a full place setting)
C) Creativity – 20 points
\u2010 Creative\/innovative recipe
\u2010 Unique ingredients used
\u2010 Imaginative idea
D) Flavor – 15 points
\u2010 Tasty in flavor
\u2010 No ingredients over\u2010bearing in taste
\u2010 Would appeal to a wide range of families
E) Technique\/Presentation – 10 points
\u2010 4\u2010H recommended preparation techniques used
\u2010 Food Safety observed in preparation
\u2010 Neatness in preparation is observed and area is left clean when cooking is complete
F.) Budget – 10 points
\u2010Budget\u2010Friendly Recipe
\u2010Relatively low in cost for number of servings in snack\/dish\/entr\u00e9e
10 points
G.) Time Limit (45 minutes) – 5 points<\/p>\n\n\n\n

2021 GFBA 4\u2010H Pantry Pride Food Bank Items<\/h2>\n\n\n\n
  • Peanut Butter<\/li>
  • Canned Tuna<\/li>
  • Canned Chicken<\/li>
  • Canned Beans (green beans, black beans, red beans)<\/li>
  • Canned Soups<\/li>
  • Canned Stews<\/li>
  • Canned Pastas<\/li>
  • 100% Fruit Juice<\/li>
  • Canned Fruits (peach slices, pear pieces, mandarin oranges, mixed fruit, applesauce)<\/li>
  • Canned Vegetables (carrots, peas, potatoes, collard greens, black eyed peas, diced tomatoes, stewed tomatoes)<\/li>
  • Dry beans, rice, oatmeal, pasta, ramen noodles<\/li>
  • Macaroni and Cheese Dinners<\/li>
  • Whole Grain, Low Sugar Cereals<\/li>
  • Crackers (bite size cheese crackers, cheese fish\u2010shaped crackers, soup crackers)<\/li>
  • Healthy snacks (granola bars, nuts, dried fruit)<\/li>
  • Fruit (apples, oranges, bananas, etc.)<\/li>
  • Vegetables (onions, potatoes, carrots, etc.)<\/li><\/ul>\n","protected":false},"excerpt":{"rendered":"

    It’s time for the annual 4-H Pantry Pride Recipe Contest in partnership with the Georgia Food Bank Association, the Arby\u2019s 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\u2019ers about poverty, hunger […]<\/p>\n","protected":false},"author":217,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6],"tags":[],"class_list":["post-1401","post","type-post","status-publish","format-standard","hentry","category-contests"],"_links":{"self":[{"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/posts\/1401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/users\/217"}],"replies":[{"embeddable":true,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/comments?post=1401"}],"version-history":[{"count":5,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/posts\/1401\/revisions"}],"predecessor-version":[{"id":1419,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/posts\/1401\/revisions\/1419"}],"wp:attachment":[{"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/media?parent=1401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/categories?post=1401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/site.extension.uga.edu\/gordongrown\/wp-json\/wp\/v2\/tags?post=1401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}