Tag: court cuisine

Christina Stolte, The Club at Spalding Corners Sunday Women B3 12-16   oz. bowtie pasta 1          pint grape tomatoes, halved ½         cup sliced black or...

Susan Gouinlock, Twin Lakes Sunday Women, B1 1/3 cup pecans, chopped 1 cup light mayonnaise 1/3 cup sugar of choice 2 Tbsp. apple cider vinegar 1-½ lb. fresh broccoli...

Melissa Berry, Liberty Subdivision Sunday Women, B1 Dressing: ¼          cup balsamic vinegar ¼          cup olive oil 1          Tbsp. honey 1          clove garlic, minced Salt/pepper to taste Salad: 10...

Lisa Quinn, Dellinger Park Thursday Women, B2 8          oz. uncooked small shell pasta 1          pint grape tomatoes, halved 2          cups coarsely chopped fresh spinach 1...

Margaret Pepe, Dressage Sunday Women A7 1          whole rotisserie chicken 1          cup seedless grapes, sliced 2          celery ribs, thinly sliced ½ - ¾    cup...

Margaret Culver, Windward Lake Thursday Women, B7 8          ears corn, shucked 6          fresh tomatoes, chopped 2          cucumbers, peeled, seeded & chopped 2          green onions,...

Stacy Sheets, DeKalb TC Sunday Women C1 1     pound ground pork sausage 2     cups biscuit baking mix 1     pound sharp cheddar cheese, shredded Combine sausage...

Debra Wright, Jefferson Township Thursday Women A5 2 ¼     cup coarsely chopped pitted dates ¾     cup puffed rice cereal ¾     cup smooth peanut butter 3...

Doug Ford, Fieldstone Men C4 2     lbs. peanut butter (smooth/creamy) 1 ½     lbs. margarine (6 sticks, make sure they are refrigerated) 3     lbs. confectioner’s...

Elizabeth Yarbrough, Peachtree City TC, Thursday Women B4 1          (30 oz.) bag frozen hash-brown potatoes 2          (14 oz.) cans chicken broth 1          (10.75 oz.)...