THE HARDIN COUNTY FAIR! - Kenton Times
THE HARDIN COUNTY FAIR! - Kenton Times
THE HARDIN COUNTY FAIR! - Kenton Times
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Page 70 – 2013 <strong>HARDIN</strong> <strong>FAIR</strong> PREMIUM BOOK<br />
Dept. Q<br />
SPECIAL PIE DAY<br />
Saturday, Sept. 7, 2013<br />
RULES:<br />
1. One entry in each class per person and<br />
made by the exhibitor<br />
2. No prior entries or fees are needed<br />
3. No frozen fillings may be used<br />
4. No commercially prepared products may be<br />
used<br />
5. Entries for classes 1, 2, 3, 4, 5, 6 , 7 and 8 are<br />
to be in by 10:15 A.M. Judging at 10:30 A.M.<br />
6. Entries for classes 9, 10, 11, 12, 13, 14 and 15<br />
are to be in by 1:15 P.M. Judging at 1:30 P.M.<br />
7. All pies returned to exhibitor.<br />
8. Premiums courtesy of the Hardin County Agricultural<br />
Society<br />
PREMIUMS<br />
First $3.00 Rosette<br />
Second $2.00 Rosette<br />
Third $1.75 Ribbon<br />
Fourth $1.00 Ribbon<br />
Morning:<br />
Class 1 – Graham Cracker Crust<br />
Class 2 – Cookie Crumb Crust<br />
Class 3 – One Crust Pie, filling added to baked<br />
shell, with meringue<br />
Class 4 – Graham Cracker Crust, 12 and under<br />
Class 5 – Graham Cracker Crust, 13-18 years old<br />
Class 6 – Dessert or Veggie Pizza<br />
Class 7 – Baked Pastry, one-crust, filling added<br />
to baked shell - without meringue<br />
Class 8 – Cheesecake<br />
Afternoon:<br />
Class 9 – Two-Crust, Peach<br />
Class 10 – Two-Crust, Apple<br />
Class 11 – Two-Crust, Any other fruit<br />
Class 12 – One-Crust, filling baked in shell with<br />
nuts, ie. Pecan<br />
Class 13 – One-Crust, filling baked in shell without<br />
nuts<br />
Class 14 – One-Crust, filling baked in shell using<br />
vegetable (ie. green tomato, zucchini, sweet<br />
potato etc)<br />
Class 15 – Fruit Tart<br />
SPECIAL EVENTS 2013<br />
HOMEMAKER DISH DAY<br />
Tuesday, September 3, 2013<br />
"Chicken Dish"<br />
1. Make a dish using chicken as the main ingredient.<br />
Make sure the chicken’s internal temperature<br />
has reached 165ºF.<br />
2. Only one item per exhibitor.<br />
3. Entries in the Demonstration Area of the<br />
Community Building by 3:00 p.m. on Tuesday,<br />
no entry blanks/forms needed.<br />
4. Judging 3:15 p.m. Tuesday.<br />
5. Recipes must be included with entry of dish.<br />
Recipes will become property of the Hardin<br />
County Homemakers.<br />
6. Premiums courtesy of the Hardin County<br />
Homemakers Council and Clubs.<br />
PREMIUMS<br />
First $25.00 and Rosette<br />
Second $20.00 and Rosette<br />
Third $15.00 and Ribbon<br />
PORK DISH DAY<br />
Wednesday, September 4, 2013<br />
“Bacon”<br />
1. Must use pork bacon, prepared and served in<br />
any manner.<br />
2. Only one item per exhibitor<br />
3. Entries in the Demonstration Area of the<br />
Community Building by 11:00 a.m. on<br />
Wednesday, no entry blanks/forms needed.<br />
4. Judging 11:15 a.m. Wednesday<br />
5. Recipes must be included with entry of dish.<br />
Recipes will become property of the Hardin<br />
County Pork Producers.<br />
6. Premiums courtesy of Hardin County Pork<br />
Producers.<br />
Premiums<br />
First $30.00 and Rosette<br />
Second $25.00 and Rosette<br />
Third $20.00 and Ribbon<br />
Fourth $15.00 and Ribbon<br />
DAIRY DISH DAY<br />
Thursday, September 5, 2013<br />
"Vegetarian Casserole"<br />
1. Prepare and bring a vegetarian (meatless)<br />
casserole that uses at least two dairy products<br />
as ingredients.<br />
2. Only one item per exhibitor<br />
3. Entries in the Demonstration Area of the<br />
Community Buildings by 11:00 a.m. on<br />
Thursday, no entry blanks/forms needed.<br />
4. Judging 11:15 a.m. Thursday<br />
5. Recipes must be included with entry of dish.<br />
Recipes will become property of the Hardin<br />
County Dairy Boosters.<br />
6. Premiums courtesy of Hardin County Dairy<br />
Service Unit.<br />
Premiums<br />
First $25.00 and Rosette<br />
Second $20.00 and Rosette<br />
Third $15.00 and Ribbon<br />
Fourth $10.00 and Ribbon<br />
BEEF DISH DAY<br />
Friday, September 6, 2013<br />
"Flank Steak"<br />
1. Must use beef flank steak prepared and<br />
served in any manner.<br />
2. Only one item per exhibitor<br />
3. Entries in the Demonstration Area of the<br />
Community Building by 11:00 a.m. on Friday,<br />
no entry blanks/forms needed.<br />
4. Judging 11:15 a.m. Friday<br />
5. Recipes must be included with entry of beef.<br />
Recipes will become property of the Hardin<br />
County Cattle Producers.<br />
6. Premiums courtesy of Hardin County Cattle<br />
Producers.<br />
Premiums<br />
First $25.00 and Rosette<br />
Second $20.00 and Rosette<br />
Third $15.00 and Ribbon<br />
Fourth $10.00 and Ribbon<br />
ANTIQUES<br />
Dept. R<br />
Supt., Janie Seiler, Marilyn Bidwell, Bobbie Myers,<br />
Joan Sullinger, Eileen Latham, Bonnie<br />
McBride, Deb Madison, Denna Clem, Melissa<br />
Madison, Tiffany Nelson, Susan Leeth. Helpers<br />
– Rex Sullinger, Darin Bidwell<br />
Judging: Wednesday, September 4, 5:00 P.M.