Tag: court cuisine

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...

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  ...