2010-06-10 / Community Bulletin Board

Enter Favorite Recipe In Contest

The Pennsylvania Vegetable Marketing and Research Program is sponsoring the seventh annual Pennsylvania “Simply Delicious, Simple Nutritious” vegetable recipe contest this summer. Pennsylvania residents are eligible to enter one or more of their best vegetable recipes using Pennsylvania vegetables to compete for $100 prizes in four different categories at a statewide cookoff. The cookoff is scheduled for August 6, 2010, the first week of Pennsylvania Produce Month, at Harrisburg Area Community College.

A panel of four judges will review the written recipe entries and select 16 finalist recipes to be prepared at the cookoff. Four recipes will be chosen in each of the following four categories: tomatoes/ peppers/eggplant; melons/ cucumbers; summer squash/zucchini; and winter squash/pumpkins.

Recipe entries must contain at least one of the vegetables in the category title as major ingredient.

Recipes will be chosen on the basis of creativity, nutrition/ healthfulness, ease of preparation and overall appeal. A $100 prize will be awarded to the winner in each category. Other finalists will each receive a $25 gift certificate for the farm market of their choice.

Recipes must be created or modified by the contestant or a member of the contestant’s family. Recipes previously published in a copyrighted publication will not be eligible.

Entries must be entered by June 30, 2010, by one of three methods: e-mailed to pvmrp@embarqmail.com (preferred method); faxed to 717-694-3596; or mailed to Pennsylvania Vegetable Marketing and Research Program, 815 Middle Road, Richfield, PA 17086. Hard copy entries must have the recipe printed (by hand or otherwise) on a sheet of 8 1/2-inchby 1-inch plain white paper. The contestant’s name, mailing address and telephone number, plus e-mail address or facsimile number if available, should be printed on the back side of the paper or after the recipe for digital entries. Hardcopy or digital entries should have the recipe presented in upper-and lower case letters in the following manner: category, name of dish, number of servings, ingredients list – listed in order using the following abbreviations; T. for tablespoon; tsp. for teaspoon; c. for cup; oz. for ounce; and lb. for pound. Give the quantity, the name of the ingredient and then any descriptive terms. Entry of a recipe in the contest will authorize the use of the recipe, with credit given to the contestant, by the Pennsylvania Vegetable Marketing and Research Program in the program’s press releases, recipe cards, brochures or other published materials. The program reserves the right to copyright such publications.

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