Get your share of the big money in this popular hobby. Many big time winning recipes are included with explanations on what made them winners. Also Included are the secrets and shortcuts of the winners. You too can cook up winning recipes. even if you are not a gourmet or unusually good cook. By M. B. Grenier. 

Recipe contests are becoming more and more popular, and the prizes are becoming  larger and larger. People just like you, many who have never won another contest of any kind, are walking off with fantastic prizes each year—ranging from the $25,000 Grand Prizes awarded annually by the Pillsbury Company to thousands of other prizes awarded by food companies across the nation.

You may as well be getting your share of the "big dough" (pun intended). And you can! Unlike the statement, last tine, naming and jingle contests, it takes no special skill to win recipe contests. Anyone who can cook can enter recipe contests. And you do not have to be a gourmet or an unusually good cook. If you have imagination, will take time to experiment, and will put into practice the winning secrets outlined in this book, you can "cook up" winning recipes.

You will find each one of the judging points used to evaluate recipes in cooking contests explained and defined in this book, along with tips on how you can "up" your recipe scores on these points. Many big time winning recipes are included—with explanations of what made them big time winners. Secrets and shortcuts of the big time winners are also included.

Get started on this interesting and rewarding hobby today! Start making a collection of recipes and recipe books - you can procure many free books from advertisers, government sources, etc. Read books on nutrition, cooking, etc. to learn what foods and ingredients can be successfully combined. Jot down all shortcuts and cooking hints that you run across.

Start experimenting, substituting ingredients, finding new methods of mixing and cooking. When a sponsor asks you to create new recipes for his product he is trying to find new uses for it. Try out your recipes on your family and watch their reactions. If you live alone and must be a one man or one woman research panel, divide the recipes into halves, or smaller portions while still in the experimenting stages. 

Use your senses when you create recipes. Your recipe must have sense appeal. Remember that we eat with our eyes, and ears, and nose, as well as our mouth. Your dish must look good and smelt good as well as taste good - and your recipe name must attract attention, make people want to cook it and taste it.

Recipe contests continue indefinitely. No matter what time of year, you can thumb through a newspaper or magazine and find a recipe contest running, or hear about one on the radio. Many of these are standing offers - weekly or monthly contests or offers that run on and on, year after year. You can win again and again if you keep trying. A list of some of these long-standing recipe contests and offers that are still current today is given near the end of this book. If you have never entered a recipe contest, you might want to "get your mixing spoons wet" by entering some of these smaller ones. You will get valuable experience while waiting for the larger contests to be announced.

You will also find in this book a list of the large cooking contests that have run annually for several years - along with winning recipes, tips on how to win, etc. I suggest that you start right now keeping a folder on each of these contests. All year long you will be on the alert for recipes with possibilities for each contest. Keep them on file. Start experimenting with them so you will be jumps ahead of the average contestant when the contest is announced.

The purpose of this book is to help you to become a big time winner and get your share of the big prizes. Competition is lighter in recipe contests than in other types of contests. And remember that you never lose a recipe contest. For when good dishes are being cooked and enjoyed by yourself, family and friends, everybody wins!

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