Tag: court cuisine

Micaela Brady, Fieldstone Sunday Women B5 8 oz. package of cream cheese, softened 7 oz. package dry Italian-style salad dressing mix 1/2 cup mayonnaise 1 French baguette, cut...

Jimmy Stewart, Woods of Parkview Men’s B4 2 sticks margarine (room temp.) 3 Tbsp. poppy seeds 1 tsp. Worcestershire Sauce 3 Tbsp. mustard 1 medium onion, chopped fine 3 pkgs....

Tracy Westrom, Suwanee Station Sunday Women C1 15 oz., slider rolls (12 count) 1 lb. thinly sliced roasted turkey 16 slices cheddar cheese 1/2 cup cranberry sauce 6 Tbsp....

Rachel Rose, Lost Mountain TC, Sunday Women B7 8     oz. orzo pasta 3     Tbsp. olive oil Juice of 1 lemon Fresh dill, chopped Salt and pepper to...

Barb Sarkady, Bradshaw Farm Thursday Women B4 6                slices bacon 20             oz. fresh cheese-filled tortellini ½               cup mayonnaise ½               cup white sugar 2                tsp....

Andrea Brown, Sharon Springs Park, Thursday Women C6 2                cups grilled shredded chicken (or rotisserie) 1                avocado ½               tsp. garlic powder (or real) ½               tsp....

Gail Bell, Bitsy Grant Thursday Women B4 10             oz. mixed salad greens 1                cup dried cranberries 1 ½           cups (6 oz.) reduced-fat feta cheese,...

Diane Radovich, Horseshoe Bend Thursday Women A1 ½               cup olive oil ¼               cup corn oil ¼               cup wine vinegar ½               tsp. lemon-pepper seasoning ½              ...

Barbara Moore, Georgetown Sunday Women B6 1/3 cup low-fat mayo 3 Tbsp. cream cheese, softened 2 tsp. Worcestershire Sauce 2 tsp. apple cider vinegar (or lemon juice) 1 ½...

Sharon Lowry, Brookfield Thursday Women C1 2 cups arugula, washed, drained and dried 2 Tbsp. chopped shallot 1 cup Greek yogurt ½ cup mayonnaise ½ cup sour cream ¼ tsp....