Read directions, reread recipe before entering contests
I've had the privilege over the years to judge several recipe contests. At some contests I've tasted the entries, others I've simply read submissions to help sponsors determine those that will head to the test kitchen.
Reading recipes is often the first step for national contests and I thought before I tell you about an upcoming contest, I'd offer some advice while it's still fresh in my mind.
Read, and follow, the rules. If the rules state you must use specific products, don't submit recipes without said products. For instance, if a Mexican food company is looking for recipes using its salsa and chiles, don't submit your favorite strawberry dessert that doesn't have a hint of salsa or chiles.
Follow all the rules. I recently disqualified a number of entries that either didn't list pan sizes, number of servings or ingredient amounts as required. Don't assume the bag of corn in your freezer is the same size as the box of corn in a freezer in Arizona. Let the judges know you mean a 12-ounce bag or a 15-ounce can.
Cute handwriting, stickers and rhymes, unless required, will not win bonus points; it just makes your entry harder to read. Misspelling the name of a sponsor's product also isn't recommended.
Make the recipe before you submit it. Some contests require photos as proof that you haven't just reworked an existing recipe. Preparing the dish again with the idea of entering it, even one you've made before, will help you break down the directions and give prep tips.
Good luck.
Cheesy contest: If you think your macaroni and cheese is the best around, let the folks at Tillamook Cheese know.
The Oregon cheese cooperative is looking for six home cooks from around the country to compete in its fifth annual cook-off. The finalists will be invited to Portland, Ore., Oct. 23 for the chance to be crowned "Big Cheese." Along with the title comes $5,000 and 25 pounds of Tillamook cheese. The first runner-up will receive $2,000 and 20 pounds of Tillamook cheese; second runner-up gets $1,000 and 15 pounds of cheese.
Complete details and entry information is at macaroniandcheeseandcheese.com/contest. The deadline is Monday, Aug. 17.
Best of the books: The people at Tabasco have a contest of a different sort. For the past two decades McIlhenny Co., the Louisiana hot sauce maker, has been honoring the best community cookbooks and this year is no different.
If your religious group, PTA, neighborhood clan or cancer survivor's circle this year published a fundraising cookbook (original recipes or a compilation) it's eligible to win a monetary donation to the organization. In the 20-year history, no Illinois cookbook has won and I've seen some good ones, so I encourage you all to give it a shot.
Head to tabasco.com for details; the deadline is Sept. 25.
Pickling party: Learn how to make all sorts of pickles at the Durant House Museum's old-fashioned Pickling Party from 1 to 4 p.m. Sundays, Aug. 16 and Aug. 30.
Durant House experts will explain and demonstrate the art of pickling with produce from an authentic antique kitchen garden. Admission is $3 for adults; $1 for children between the ages of 3 and 12.
The Durant House Museum is located in LeRoy Oakes Forest Preserve on Dean Street, west of Randall Road in St. Charles. For details, call Preservation Partners at (630) 377-6424 or visit ppfv.org.
It's a miracle: Buy a Dairy Queen Blizzard on Thursday, Aug. 13, and you're helping the Children's Miracle Network.
Dairy Queen has pledged to donate proceeds from the sales of its popular treat to the Children's Miracle Network which directly affects Children's Memorial Hospital. My mouth is already watering for a Girl Scout Thin Mint Blizzard, so get in line behind me.
Gluten free expo: Learn about gluten intolerance and what foods fit into a gluten-free diet at the Gluten Free Cooking Expo Saturday and Sunday, Aug. 15 and 16, at the Wyndham Hotel in Lisle.
This year's Gluten Free Cooking Expo includes two full days of gluten-free/dairy-free cooking demonstrations by chefs, cookbook authors and nutritionists, printed recipes, a large vendor fair, sessions for gluten-free children and budget-buying techniques on a gluten-free diet. A gourmet gluten-free/dairy-free lunch will be provided and all Expo attendees will take home a gift bag of great gluten-free products, literature and offers.
The hotel is at 300 Warrenville Road; head to glutenfreeclasses.com to register.