Tag: court cuisine

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....

Michelle Minard, Heritage Crest Sunday Women B3 1 can unsalted chickpeas 1 tsp. vanilla extract ½ cup + 2 Tbsp. peanut butter (or any other nut butter) ¼...

Kelly Sloan, Wild Timber Women’s B7 2 packages (8 oz.) Philadelphia cream cheese, softened 1 cup beer 1 envelope Hidden Valley Ranch salad dressing mix 2 cups Kraft...

Violeta Lugonja, Sweet Hits Sunday Women A5 2 (10 oz.) cans chunk chicken, drained 2 (8 oz.) packages cream cheese, softened 1 cup Ranch dressing ¾ cup pepper...