Tag: court cuisine

Curtis Seymour, Glenbrooke Men’s A7 1 box (21.5 oz.) fudge brownie mix (calls for 1/2 cup water) ½ cup undiluted Carnation Evaporated Milk Vegetable oil (per package...

Gail Jones, Summit YMCA Thursday Women B4 2 ¼ cups unsifted plain flour 2 ½ tsp. baking powder ½ tsp. salt ¾ cup butter or margarine (soft) 1 ¼...

Linda Grivas, Leslie Beach Sunday Women A2 12 hard-boiled eggs 8 Tbsp. finely chopped green onions 8 Tbsp. mayonnaise 2 cups crumbled feta cheese 1 cup seeded chopped tomato 8...

Kevin Ware, Regency Park Summer Mixed A-8 2 (6 0z.) cans of solid white tuna packed in water, drained 2 Tbsp. mayonnaise 1/3 tsp. of dried dill...

Darren Sarkady, Bradshaw Farm Men AA2 2 (12 oz.) packages of sweet Hawaiian rolls 1 1/2 lbs Virginia ham 12 slices Swiss cheese 1 stick of real butter 2...

Martha Holladay, Casteel Heights Sunday Women B2 2 blocks (8 oz.) of cream cheese 1/2 package taco seasoning 4 oz. can chopped black olives, drained 4 oz. can...

Mimi Loson, Saddle Ridge Lake Thursday Women C6 1 package tortillas or pita bread 1 package of your favorite hummus 1 package (up to 12 slices) provolone...

Corinda Billington, Jones Bridge Sunday Women B5 ½         cup honey ½         cup brown sugar ½         cup peanut butter ¼         cup butter 1          cup coconut ½        ...

Peanut Butter-Banana Pudding from Ken Kittrell, Sterling on the Lake Mixed Doubles C3 1          cup sugar 3          Tbsp. all-purpose flour Dash of salt 2          large eggs,...

Vicki Watchulonis, Rivercliff Swim & Racquet Sunday Women B6 2/3       cup hulled strawberries, quartered 2          tsp. sugar 1          lime 3          oz. gin ½         cup chilled...