Tag: court cuisine

Darlene Johnson, Cherokee Tennis Center, Sunday Women C2 1, 8-oz. cream cheese, softened 1-1 1/2 cup chopped dill pickles 1/4 cup finely chopped sweet onion 2-4 Tbsp. pickle...

Karen Keeter, East Hampton Women’s B1 Serves: 8 1 Tbsp. extra virgin olive oil 1/4 cup tomato paste 2 tsp. dried oregano 1 tsp. dried basil 2 garlic cloves, peeled 3...

Liz Robin, Chimney Springs Women’s B4 1 lb. bacon 1 cup brown sugar 1/2 tsp. red pepper flakes, 1 tsp if you like it really spicy 1 tsp....

Lori Medley, Windermere-Forsyth Sunday Women B7 12 hard-boiled eggs 2 Tbsp. bottled French dressing 2 Tbsp. sour cream 1/4 tsp. salt 1/4 tsp. pepper 1 Tbsp. ketchup 3/4 tsp. mustard powder 2...

Michael Turney, Leafmore, Men B2 2          thick slices sourdough bread 4          Tbsp. (60 mL) pesto sauce (store-bought or homemade) 1          package (300 g) Oven...

Jennifer Lee, Avocet Club, Sunday Women B3 Cooking spray ½         stick butter, melted 1 ½      Tbsp. Dijon mustard, or more to taste 1          Tbsp. dried minced onion 1...

Lori Hamada, Edinburgh, Thursday Women B3 1          cup butter, softened 3          Tbsp. poppy seeds 1          onion, grated 1          Tbsp. Worcestershire sauce 2          Tbsp. prepared...

Karen Ideker, The Highlands at Parkbridge, Thursday Women B3 6          oz. goat cheese 6          oz. cream cheese 3-4       cloves garlic parsley to garnish ½         cup...

Vanessa Siguenza, Peachtree City Tennis Center, Thursday Women B4 2          8-oz. pkgs cream cheese, softened 1          oz. Hidden Valley Ranch original salad dressing mix...

Lisa Stark, Creekstone Women’s B8 1          pound tri-color rotini pasta 2          cups Italian dressing 8          oz. mozzarella cheese, diced 2          cups cherry tomatoes, halved 8...