The Stock Market is calling on cooks and food lovers to
submit original holiday recipes for our first annual
“Cooking for the Holidays” Cooking Contest. Share your
special recipes for the Holidays—recipes may be for
appetizers, main course dishes, side dishes , deserts you
name it—anything but beverage recipes can be submitted.
The Basics:
- Submitted recipes must be the original creations of the
contest participants
- Anyone may enter, except professional chefs, bakers ,
nutritionists and home economists.
- There is no limit to the number of entries that you may
submit
- You must submit one batch of your recipe (recipes) for
testing by our panel of judges
- The Winner of the recipe contest will receive a 12” Lodge
Signature Series Skillet a $114.99 value
- Recipes will be featured on our Website and in our
Newsletters.
Date:
Recipes may be submitted
any time between now and October
29th. Prepared dishes will be accepted as early as 9:00am on Saturday, November 1st but no later than 11:00am.
The winner will be announced in the store at 1:00pm on
Saturday November 1st. Contestants must be present to win.
How to Enter:
You must pre-register. There will be no onsite registration. Submit a copy of your recipe typed on 8 1/2”x 11” paper
(one to a page please) along with the registration form
which you can print from the website (www.thestockmarketcountrystore.com) or
pick up at the store.
Recipe Requirements:
Recipes must be original.
Each original recipe must include a list of all required
ingredients in specific, common U.S. Household measurement units, arranged in order of use, ingredients
should be followed by directions in paragraph form
(including cookware [Dutch oven, saucepan, baking dish,
etc.], cookware size, cooking time and temperature, and
number and size of servings).
The recipe must involve only ingredients commonly
available at grocery stores.
Submitting Prepared
Dishes for Judging:
Entries requiring heat must be submitted in a crock pot or
other suitable device to maintain the temperature.
Refrigeration and freezer storage will be
available at the store.
You must submit at least 6 servings worth of the recipe for
the judges sampling.
Prepared dishes will be accepted as early as 9:00 am on
Saturday, November 1st but no later than 11:00 am.
Judging:
Recipes will be judged on taste(40%), originality(20%),
ease of preparation(20%) and appearance (20%).
Entries will be judged by a select panel of experts
including cookbook author Lyniece North Talmadgee author of
The Sweet Potato Cookbook.
Entries will be assigned a number by the Event Coordinator
as they are delivered on the morning of the Nov 1st.
Names will be recorded separately and the entry will be
given anonymously to the judges with only the entry number
and recipe name available for judging records. Judges will
be unaware of who has pre-pared the entries.
