Tag: court cuisine

Arya Arunprasad, Juniors 12U C5 Avocados – packed with heart-healthy fats, creamy avocadoes make for the perfect base for this chaat. Just remember to pick...

Anne McCollum, Victor Lord Park Thursday Women B4 1          (12 oz.) box angel hair pasta 1          (6 oz.) feta cheese, crumbled 1          (4 oz.) diced pimento, drained 1         ...

Kelly Magee, Camden Pointe Thursday Women A7 ¾         lb. chicken breast, cubed 1.25     oz. taco seasoning 15        oz. can black beans, drained 8.75     oz....

Michael Friend, White Columns Men’s B5 17        oz. Frozen Puff Pastry 8          oz. Brie Cheese, round 1/8       cup toasted almonds, sliced 1/4     ...

Colette Jefferey, Cambridge Mixed Doubles B8 For the salad: 1 bunch of kale, chopped 2-3 fresh peaches, pitted & chopped 1 cup blueberries ¼ – cup toasted pepitas 1 tsp....

Lori Coons, Falls of Autry Mill Sunday Women A7 1 lb.     shrimp, peeled and cooked 1 8.5 oz.          canned artichokes, packed in water 1         ...

Barbara Gonzales, Mountain Park Senior Women A7 8 oz.    cream cheese ¾         cup brown sugar ½         cup granulated sugar 1 tsp.   vanilla 6 oz.   ...

Scott Kugelman, Windermere Men’s C6 1 lb.     ground beef, extra lean 16 oz. jarred salsa 1          packet taco seasoning 16 oz. cream cheese, cubed 16 oz. Velveeta In...

David Johnston, East Cobb S&T Men’s B6 1          cup parmesan cheese, grated 1          cup mayo 1          cup large Vidalia onion, chopped Preheat oven to 375...

Tom Chae, River Glen Men’s B4 5   large Bananas 2   cups of your favorite fruit-flavored yogurt 1 ½   cups of crushed granola cereal Peel the...