Tag: court cuisine

Submitted by Brenda Allen, Rivermist, 2001 3   cups apples, chopped 3   cups all-purpose flour 1   cup white sugar 1   cup brown sugar 1   tsp....

Candan Otkeren, Terrell Mill TC Sunday Women B1 1   can (15-16 oz.) pineapple (small chunks or tidbits) ½   cup fresh mango (petite diced) ½  ...

Kelly Ashman, Triple Crown Women’s A3 2   cups applesauce 4   eggs ½   cup blanched almond flour or almond meal ¹/3   cup coconut flour, sifted ¹/3    ...

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...