Tag: court cuisine

Vicki Lugonja, Sandy Springs Spartans Mixed A8 5   cups watermelon, cubed 2   large cucumbers, peeled, sliced and quartered 1 ¼   cups feta, cubed 2  ...

Bethany Chatterjee, Camden Pointe Thursday Women A7 ½   cup sugar 2   Tbsp. cornstarch 3/4   cup water 4   cups fresh blueberries or frozen but thawed 1...

Brett O’Brien, Chimney Lakes Men B1 2   lbs. ground beef (makes about 10 burgers) 1   pack Lipton’s Onion Soup Mix Breadcrumbs Worcestershire Sauce to taste 1-2  ...

Christie Chen, DeKalb TC Mixed Doubles B4 1   package (12-count) King’s Hawaiian Rolls 1   package meatballs (about 12): use homemade or cooked frozen meatballs Tomato...

Nancy Whitehead, Chimney Springs Sunday Women A5 1   (3 oz.) package cream cheese, softened ½   cup mayonnaise 1   tsp. paprika ¼   tsp. salt 2  ...

Lorna Wild, Grand Cascades Thursday Women C1 1   (8 oz.) container cream cheese spread 2   Tbsp. prepared horseradish 8   (4-inch) miniature pita rounds, cut in...

Kelly Ashman, Triple Crown Thursday Women A3 2          cups applesauce 4          eggs 1/2       cup blanched almond flour or almond meal 1/3       cup...

Elena Vasilescu, Chastain Sunday Women AA3 2          cups almonds, roughly chopped ¼          cup coconut flakes, roughly chopped ¼          cup sesame seeds ¼          cup rice...

Danielle McAauley, Kennworth TC Thursday Women AA1 1          (15 oz.) can of pumpkin 1          cup of evaporated milk 1          cup sugar 1          tsp. of...

Susan Kemeter, Woods of Parkview Senior Day Women B3 1          tube Crescent rolls 1          (8 oz.) wheel of Brie ½         cup whole cranberry sauce ¼...