Tag: court cuisine

Joanne DeAngelo, Camden Place Women A2 1          bunch asparagus, tender parts, chopped into 1-inch pieces ½         cup frozen peas, thawed salad greens 2          radishes,...

Michael Kane, Peachtree Station Mixed Doubles C1 2          cucumbers sliced thinly 1          tsp. of salt 1          red onion 1          cup of distilled white vinegar ½...

Vicki Lugonja, Terrell Mill Sunday Women B1 spring mix or baby arugula 1 English cucumber red onion to taste, diced 1 tomato, diced 1 bell pepper, diced ½ cup toasted...

Gloria Enriquez, Lockridge Forest Mixed Doubles C1 Wings: 4   lbs. chicken wings, separated into wingettes and drummettes ½   cup cornstarch cup water ½   Tbsp. kosher...

Karen Ideker, Highlands at Parkbridge Thursday Women B3 6   oz. goat cheese 6   oz. cream cheese 3-4   cloves garlic parsley to garnish ½   cup pesto ½...

Lori Hamada, Edinburgh Sunday Women B3 ½   cup balsamic vinegar ¼   cup olive oil 1½   tsp. Italian seasoning ¾   tsp. garlic powder ½   tsp....

Rosalind Rosenburg, Eagle Watch Women’s B72   heads cauliflower, broken into florets; soak in salted water for 20 min., rinse and pat dryOlive oil...

Thanh Thai, WP Jones Mixed Doubles B42 cups hot water (just off the boil)1-inch piece fresh ginger, thinly slicedJuice of 1 orange (or 1/2...

Lorna Wild, Grand Cascades Thursday Women B710 oz. can of Chunk Chicken3   cans Barbecue Pork, 10 oz. Castleberry2 10-oz. cans of dice tomatoes1...

Sheryl Erickson, Terrell Mill TC Sunday Women B3 1 (8-oz.) package cream cheese, softened ½ cup butter, softened 2 cups sugar 4 large eggs 2 ½ cups cooked, mashed...