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$5,000 for the Best Kraft Marshmallow Creme Recipe

June 27, 1985|TONI TIPTON

Whether your favorite sweet treat is a candy, cookie, snack or dessert, you could be a winner if your recipe relies on marshmallow cream. Entries are currently being accepted for the 1985 Kraft Marshmallow Creme Easy Secret Ingredient recipe contest.

The grand prize is $5,000. There will be three $1,000 first prizes and 11 second-place prizes of $100. Runner-up prizes will also be awarded.

Each recipe must use at least 1 (7-ounce) jar marshmallow cream and be submitted in one of three recipe categories: candies, cookies and snacks; desserts--baked, refrigerated or frozen; or sweet etceteras--beverages, soups, sauces, frostings, etc.

Contestants may enter as often as desired but each entry must be sent in a separate envelope. Print or type the recipe on plain sheet of 8 1/2x11-inch paper. Include your name, address and the name of the recipe category on the top right corner and attach the back label from any size jar of Kraft Marshmallow Creme. List ingredients in exact U.S. measurements. Give complete directions for preparation, number of servings, size of pan and describe any utensils or cookware used, times and temperatures. Ingredients should be generally available.

Entries must be postmarked by Sept. 30. Mail to Kraft Marshmallow Creme Easy Secret Ingredient Recipe Contest, P.O. Box 11317, Dept. N, Chicago, Ill. 60611.

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An all-expense-paid trip for two to Hawaii is the grand prize in the Michigan Bean Commission's Great American Pork and Bean Recipe Contest, which is accepting entries through Sept. 15. Recipes must use canned pork and beans in one of four categories: soup, salads, main dishes (including baked beans) and other.

Amana Radarange Microwave ovens will be awarded as first and second prizes. Third and fourth prizes are 5-quart Rival Crock-Pot slow cookers, and fifth and sixth prizes are 3 1/2-quart Rival Crock-Pot slow cookers.

Entries must specify category and should be typed or printed with no abbreviations or variations. Name and address must be included on each entry.

Send recipes to The Great American Pork and Bean Recipe Contest, P.O. Box 22037, Lansing, Mich. 48909.

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Entries are being accepted for the Gilroy Garlic Festival Recipe Contest through July 5 for original recipes using garlic. A cook-off will take place July 27 in Gilroy, Calif., where the eight top recipes will be prepared and judged.

First prize is $200, second prize is $150 and third prize is $100. In addition, a $100 prize will be awarded for the best recipe that uses the most garlic. Entrants who are unable to attend the Gilroy cook-off (participants must provide their own transportation) may compete for one of four $25 prizes. Contestants must identify which competition they are entering.

Recipes must use at least three cloves garlic or 1/2 teaspoon powdered, minced or chopped garlic or 1 1/2 teaspoons garlic salt. Contestants may enter as often as desired but each entry must be typed or printed on a separate 8 1/2x11-inch sheet of paper. Ingredients must be listed in order of use, followed by the method of preparation. Each entry should include name, address and telephone number of contestant. Winners of previous Gilroy Garlic Recipe Contests are not eligible to enter again.

Recipes should be mailed to Recipe Contest 1985, Gilroy Garlic Festival, P.O. Box 2311, Gilroy, Calif. 95020.

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The Junior Baking Contest at the 93rd Orange County Fair, which runs July 12 through 21 in Costa Mesa, is open to youths between the ages of 3 and 14. Youngsters ages 12 to 14 may enter the cakes and pies competition. There will also be divisions for 3- to 7-year-olds and 8- to 11-year-olds in the cookie, dessert bar or cake competition.

There is no pre-registration or entry fee for the event. On July 16, contestants will bring their freshly baked favorite recipe for a dessert on disposable plates to the 4-H Building of the fairgrounds between noon and 3 p.m. The baked entries will admit each contestant to the fair on the day of the contest. Judging will be held at 4 p.m., and only one entry is allowed per contestant.

All entries must be oven-baked and must not contain any kind of prepared mix, including frosting, topping, pie crust or filling. There are no restrictions on the size of cakes or pies entered, but the number of cookies or dessert bars is limited to six.

Entries must be accompanied by a complete recipe. Recipes do not need to be original. A certificate and ribbon will be awarded to the first-place winners in each division. Second- and third-place finishers will also receive ribbons. Winning entries will be displayed in the 4-H Building for the duration of the fair.

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