The 200 recipes are a contest-winners' sampler, and boy, are they awful. It is perhaps the National Pineapple Cooking Classic that has unleashed the most barbarous impulses (""Polynesian Lamb Salad,"" ""Ham Cakes Mauna Loa,"" etc.), but then the National Chicken Cooking Contest gave rise to a barbecued extravaganza employing enough catsup, frozen lemonade, Worcestershire sauce, and prepared mustard to fell a hippopotamus. With the exception of a few pleasant moments contributed by the likes of the Black-Eyed Pea Jamboree, the better recipes here are for sweet breads and desserts. Green's directory of 90 recipe contests (from local newspaper competitions to the National Farm-Raised Catfish Cooking Contest) provides perhaps a slightly better raison d'Ãªtre for this volume than the recipes themselves; her tips on what the judges look for in an entry stress availability of ingredients, ease of preparation, and something mistily described as ""flair.