Area culinary masters will be put to the challenge when they participate in new canned goods and oven products contests at the 2008 Clay County Fair. The new contests are sure to please fairgoers and competitors alike.

Marking the first of seven new contests is the "Busy Women's Casseroles Contest". The competition allows participants to enter a recipe that is original, quick, easy and contestants must use five ingredients or less. The contest will be held on Tuesday, Sept. 9 with entries beginning at 9 a.m. and ending at 9:30 a.m.

Liza and Jim Ludwig will be sponsoring another new contest, the "David Ludwig Sweet Potato Contest" on Tuesday, Sept. 9. Entries need to include either a sweet potato side dish or dessert. The entries can be brought in from 1 to 1:30 p.m. on the day of the contest.

The "Blue Bunny Frozen Dessert Contest", sponsored by Wells' Dairy, Inc., is sure to challenge area bakers. The contest is open to any frozen desserts using Blue Bunny ice cream, sherbet, or frozen yogurt. It will be judged formally, and be based on taste, creativity, appearance and the best use of the Blue Bunny product. Recipe ideas and other information can be found on the Blue Bunny website, www.bluebunny.com . First place will received $100, second $50 and third $25. Entries can be brought in on Wednesday, Sept. 10 from 1:30 to 2 p.m. with judging beginning at 2:15 p.m.

Another crowd pleaser will be the "Best Appetizer Contest", held on Sept. 10, with entries at 8 to 8:30 a.m. The contest is open to either warm or cold appetizer and must include a recipe. The top three winners will receive gift certificates sponsored by The Cottage Window.

The "Baking Cookies with Herbs Contest", is sure to challenge this year's Creative Culinary participants. The contest will be held on Thursday, Sept. 11 with entries from 1:30 to 2 p.m. The cookies must contain any amount of dried or fresh herbs. The winner will be awarded a one night's stay at Hannah Marie Country Inn, the sponsor of the event.

"People's Choice Salsa Contest", sponsored by Del's Garden Center, is one of the most highly anticipated contests at the fair this year. The contest will take place with entries on Saturday, Sept. 13 from 10 a.m. to 12 noon, with judging at 1 p.m.

Contestants are to enter two quarts of their own fruit or vegetable salsa, either canned or fresh. There will be three categories; mild salsa, medium salsa and hot salsa. New to the Creative Culinary contest, the "People's Choice Salsa Contest", will be judged by fairgoers instead of formal judges. Anyone can judge and the entry fee to participate is $3 which will provide the participants with water, Tostidos Scoops and eight voting tokens. Proceeds from the contest will be donated to a local charitable organization.

"Recipes from Yesteryear with a Brief Story", offers a new twist from last year's very popular "90 Year Old Recipe Contest". The entries must include a brief story with a recipe from 1950 or before. Judging will be based on the flavor, the story and presentation. The contest will be on Friday, Sept. 12 with entries from 1:30 to 2 p.m. The top three winners will have their choice in order of placing, of a five piece Cutlery set, a seven piece Bakerware set, and a four piece mixing bowl set with covers.

Tried and true fair favorites will also reappear. "Let's Cook with Turkey, Pork, and Beef Contests", "Fall Baking with C&H Sugar", "Bruce Piper Apple Pie Contest", "C&H Sugar Chocolate Chip Cookies Creation Contests for Youth", "Foods Made with Honey" and "Mrs. Grimes Chili Contest" mark the contests returning. Also included is the popular, "$1,000 Cinnamon Roll Contest" sponsored by Farmers Savings Bank of Fostoria and Milford, Campbell, Higgins and Mummert, P.C., and Tone's Bothers.

The Creative Culinary division offers 16 special contests throughout the entire nine days of the fair. Creative Culinary premium books can be picked up at the Clay County Fair office at 1401 4th Ave. W. or be accessed online at www.claycountyfair.com under the agriculture tab.

* Questions can be directed to Creative Culinary Superintendent, Gayle Simons at 262-7827.