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Parish Events

East Feliciana Parish Cookery Contest

Contest is scheduled for Monday, November 23, 2026, at Redwood Baptist Church located at 5182 Highway 412 East Clinton, LA 70722.

Please drop off dish by 9:30am

Contest Day Procedures

A station will be set up to inspect all ice chests for ice and to make sure all dishes are cold. After inspection 4-H members are to go to the registration tables in the hall to register their dish/dishes.

Contest Rules

All rules will be strictly enforced. If you have a question, call the 4-H Office before preparing a dish.

  1. The contestant must be a 4-H member, all division are open to any age.
  2. All dishes must be prepared following all food safety guidelines from the USDA and can be found at www.FoodSafety.com.
  3. A contestant may enter as many dishes as they wish but can only enter one dish per division.
  4. Winning recipes may not be repeated in subsequent years by the same contestant.
  5. Contestants may only use one recipe/category. A. Example: A contestant may not enter a jambalaya recipe in poultry and again in rice.
  6. The food should be exhibited in a normal-sized container.
    1. Items not directly related to the dish are NOT allowed (placemats, flower arrangements, trays etc.).
    2. Traditional garnishes are allowed.
  7. There are to be NO raw eggs in the final product.
  8. Entries must meet all division requirements.
  9. Recipes must accompany the dishes.
    1. . 4-H’er must set up their dish for judging by themselves.
  10. . Recipes will be scored according to the Recipe Evaluation below.

Recipe Format:

Be sure your recipe is written correctly. The recipe should include the following parts:

  1. Name of the recipe (Please do not put your name).
  2. Ingredients listed in order used in instructions
  3. Clear instructions for combining ingredients
  4. NO abbreviations used for ingredient measures
  5. Size of pan stated
  6. Temperature and cooking time state
  7. Number of servings given
  8. Dish meets contest and division requirements.

Poultry

4-H’ers must prepare a dish which contains a minimum of two pounds of bone-in-meat, one pound of deboned meat, or 12 ounces of processed poultry. Contestants MUST identify the meat product used in the recipe. The divisions are:

  1. Chicken
  2. Turkey

Seafood

4-H’ers must prepare a dish which contains a minimum of one cup of seafood. Seafood must be listed on the Louisiana Seafood List (a copy can be obtained from the 4-H Office.) Seafood must be fresh, frozen, pasteurized, or dried. Surimi, an artificial crab made from fish can NOT be used. NO RAW SEAFOOD will be allowed in the final product. You can have a second type of seafood but not more than 1/2 the amount of the primary seafood. The divisions are:

  1. Crab
  2. Shrimp
  3. Crawfish
  4. Other seafood

Eggs

4-H’ers must prepare a dish which contains a minimum of four eggs. (4 egg whites, 4 yolks, or 4 whole eggs.) NO RAW EGGS will be allowed in the final product. The divisions are:

  1. Appetizer/Side Dish
  2. Main Dish/Salad
  3. Dessert

Beef

4-H’ers must prepare a dish which contains a minimum of one pound of beef. The divisions are:

  1. Ground Beef
  2. Other Beef cuts

Louisiana Commodities

4-H’ers must prepare a dish that meet division requirements. The divisions are:

  1. Pecan: must contain minimum 1 cup of pecans
  2. Rice: must contain minimum 1 cup of rice (wild rice is not cultivated in Louisiana and does not meet the requirements)
  3. Sweet Potato: must contain minimum 1 cup of fresh, frozen, or canned sweet potatoes

Sugar

4-H’ers must prepare a dish which contains a minimum ½ cup of sugar. The sugar used may be granulated sugar, brown (light or dark) sugar, powdered sugar, or any combination of the above. Mixes are permitted if ½ cup of additional sugar is added to the recipe. The divisions are:

  1. Cakes
  2. Candy/Other
  3. Cookies
  4. Pies

Wild Game

4-H’ers must prepare a dish which contains a minimum of one pound of meat. Contestants MUST identify the meat product used in the recipe. The divisions are:

  1. Deer (Venison): includes ground or whole cuts
  2. Fowl: includes duck, quail, geese, pheasant, dove, etc.
  3. Other Game: includes rabbit, hog, squirrel, bison, elk, caribou, etc.

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