Tag: court cuisine

Tom Chae, Oxford Mill Men B8 3   Eggs, boiled and finely chopped ¼   cup onion, chopped finely ½   bell pepper, finely chopped 2   slices of American or...

Peter Gijzen, Windermere Men C1 2   Tbsp. soy sauce 2   tsp. hot pepper sauce 3   cloves garlic, pressed 1   lb. blanched whole almonds 1   Tbsp. butter, melted 1   Tbsp. seasoned...

Anne Weathers, Fowler Park, Sunday Women B2 1   cup light Karo syrup 1   cup of sugar 1 ½   cups peanut butter 1 ½   cups...

Asneth Enriquez, Mountain Park, Mixed Doubles A8 1 1/3   cups dark brown sugar ¼   cup water 3   cups flour 1   tsp. baking powder ½   tsp....

Michael Hart, Walkers Ridge, Men’s B4 1 ½   cups whole wheat flour 1   tsp. baking soda ½   tsp. ground cinnamon ½   tsp. salt ½   cup...

Kelly Ashman, Triple Crown Thursday Women A3 2          cups applesauce 4          eggs ½         cup blanched almond flour or almond meal 1/3 cup coconut flour, sifted 1/3 cup finely chopped...

Maureen Knapp, Bishop’s Green Senior Day Women A5 3          Tbsp. apple jelly, warm for a few seconds in microwave 3          apples finely diced (use...

Ann Moren, Georgetown Sunday Women B4 1 ½      cup graham cracker crumbs 6          Tbsp. butter, melted 14        oz. can sweetened condensed milk 50+      pretzels (e.g. Snyder’s Snaps) 1          cup...

Rosalind Rosenburg, Eagle Watch Senior Women B7 2          (15-oz.) can chickpeas, rinsed 2          Tbsp. sugar 2          tsp. ground cinnamon ground black pepper to taste 2          Tbsp. olive oil Place rack...

Mohammed Awaiz, Mountain Park Men’s C2 6          quarts popped popcorn 2          cups packed brown sugar 1          cup butter, cubed ½     ...