Tag: court cuisine

Kirsten Sykes, Park Brooke Thursday Women (ret.) 1   lb. orzo (DaVinci), cook 12 minutes Fresh spinach (cut in pieces) Block of feta Pitted Kalamata olives 1   red...

Louise Plagman, Falls of Autry Mill Thursday Women B8 1   (16 oz.) package rotini pasta 1 ½   cups medium chunky salsa 1   cup mayonnaise ½...

Mary Gaus, Devereux Downs Sunday Women B8 1   (16 oz.) package fresh cheese tortellini 1 ½   cups chopped grape tomatoes 1 ½   cups chopped...

Anne McCollum, Victor Lord Park Thursday Women B2 12   oz. small pasta shells 1   lb. fresh asparagus, trimmed and cut into ½-inch pieces cup...

William Brooks, Thornberry Men C1 2   bananas 2   cups frozen or fresh wild blueberries, or 2   Tbsp. powdered wild blueberries 1   cup of fresh...

Michel Krahn, Windermere Thursday Women B2 3   Tbsp. white wine vinegar Kosher salt and freshly ground black pepper ¼   cup extra-virgin olive oil 6   ears fresh...

Claudine Lefrancois, Windermere Sunday Women B2 6 cups apple cider 2 cups cranberry-raspberry juice cocktail ½ cup fresh lemon juice 3 (25 oz.) bottles sparkling white grape juice For...

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 cup fresh red...

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

Rosalind Rosenburg, Eagle Watch Senior Women B7 1   (8 oz.) pkg spreadable cream cheese ¼   cup sour cream 1   (.7 oz.) package dry Italian-style...