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Kitchen Invention Showdown

A healthy recipe development/cooking competition for youth in grades 3-12

Create a recipe using foods rich in calcium, vitamin A, and/or fiber.

Click here for an entry form
Entries due: July 1, 2013 
Cook-Off:  July 18, 2013

· Enter in teams of two.

· Enter the division based on the grade you were enrolled in during the 2012/13 school year.

· All recipes for Grades 3-12 must have at least two of the foods listed on the Ingredient List and be prepared to add two mystery Indiana grown ingredients.

· Recipes must be original and not published. Teams may use a published recipe that has been altered or modified.

· All recipes must be made in 30 minutes or less using a blender, electric burner, and/or microwave. These items will be provided. Any additional items or untensils are provided by the entrants. No range, open flames or ovens will be permitted.

· Recipes requiring freezing or refrigeration time are not permitted.

· Recipes requiring “setting” time will not be accepted (i.e.: molds and gelatins, etc.).

· Undercooked or raw eggs, egg whites, or any meringues are not permitted in the recipes due to food safety concerns.

· The entire recipe must be prepared on location. The only items which may be made in advance are plain, boiled pasta or the bean option ingredients.

· From the recipes submitted, the top 3 teams in each category will be invited to the Kitchen Invention Showdown at the 2013 4-H Fair.

· No alcohol is permitted in the recipes.                              

Division                    Category                        

Grades 3-5               Wrap & Roll Sandwiches         
9:00 a.m.                   (Any sandwich in a wrap or on a roll.)

Grades 6-8               Pasta Pleasures  or  Salad Sensation            
9:45 a.m.                  (A hot or cold pasta dish or any type of non-pasta, fruit, and/or vegetable salad.)                      

Grades 9-12           Deceiving Desserts                                 
10:30 a.m.              (A healthy or  “deceiving” dessert.)

Adult/Youth Partnership
11:15 a.m
.              Family Favorite     
                                (Small appliances provided.)

Ingredient List

Calcium: 1 serving =
  1 c. Milk
  1 oz. Cheese
  1 c. Yogurt
  1/2 c. Pudding

Vitamin A: 1 serving = 1/2c.
  Spinach
  Broccoli

  Carrots
  Pumpkin

  Sweet potatoes
  Apricots
 
Nectarines

  Cantaloupe

  Papaya
        Food may be fresh, canned, frozen, dried, or in the juice form.

Fiber: 1 serving=
  1/2 c. Broccoli
  1/2 c. Raspberries

  1/2 c. Strawberries

  1/2 c. Blackberries

  1/2 c. Spinach

  1/2 c. Peas
 
  1/2 c. Beans, cooked*

  1/2 c. Whole grain pasta, cooked**

  1 6” whole wheat tortilla

  1 whole wheat roll or slice of whole wheat bread
      * any style, black, navy, pinto, refried

      ** pasta may be boiled prior to Showdown.

Nothing else may be added prior to competition.

Mystery Ingredients: There will be a range of locally produced surprise ingredients for your team to incorporate into your recipe. You must incorporate a minimum of two mystery ingredients. Teams will receive a listing of possible mystery ingredients that will be available. Team members will need to be able to cut/chop etc. (with the guidance of the chefs).
 

Questions?  Contact Susan Peterson
 317.776.0854    or speterson@purdue.edu