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Recipes to complete your Masters party

Masters peach cobbler
From Tea-Time at the Masters

You'll need:
1 quart fresh peaches, peeled and sliced
3/4 -1 cup sugar
1 stick butter or margarine
1 cup all purpose flour
1 tablespoon salt
1 cup shortening
5-6 tablespoons cold water

Combine peaches, sugar and margarine in 1-quart saucepan. Cook slowly, stirring often, until peaches are tender and syrup begins to thicken. Transfer to 1 quart baking dish and set aside. Sift flour and salt together; cut shortening into flour with pastry blender or fork until particles are size of peas. Sprinkle water evenly over flour mixture, using just enough to dampen flour. Stir gently until dough clings lightly together when pressed with fingers. Place on floured board and roll out in a thin layer. Cut into strips 1-1 1/2 inches wide. Cover peaches with some of the pastry strips. Bake at 350 until pastry is lightly browned. Gently punch browned pastry into peach mixture with a spoon. Add another layer of pastry strips and brown. Serves 6.

Four-cheese pimento sandwiches

You'll need:
3 cups shredded white cheddar cheese
2 cups shredded yellow sharp cheddar cheese
4 oz crumbled blue cheese
1 cup shredded Parmesan cheese
1 (4-oz) jar sliced pimentos, drained
1 cup light mayo
2 tbs Dijon mustard
loaf of white bread

Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices. From Par 3, Tea-Time at the Masters

Azalea cocktails

You'll need:
1 part lime or lemon juice
1 part canned pineapple juice
3 parts gin
Grenadine to color pink
Mix in cocktail shaker with ice and shake. From cdkitchen.com

JUST PEACHY!
For the secret to making Augusta's famed peach cobbler, go to golf.com/masters
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