A championship cookbook.

Tea-Time at the Masters The Junior League of Augusta, Georgia
Credit: Laurey W. Glenn

When most people hear Augusta, they think of the Masters, the annual golf championship played on the dream course of Bobby Jones where The Masters was first held in 1934. Each spring Mother Nature ensures that the course is bursting with azaleas in full bloom by the time the first player steps up to the first tee. The golf is nice, and the winners sure love to don that green blazer, but I can't help but think that the higher purpose of The Masters is to provide a backdrop for a swell garden party.

When it came time for The Junior League of Augusta to create their cookbook, golf had to be part of their inspiration. The book's forward tells us that, "In 1974 a membership of 426 voted to undertake the publication of a cookbook which would not only do honor to culinary skills, but at the same time pay tribute to the area's most famous annual event. Scattered through the book are recipes submitted by well-known golf clubs. Also included are numerous recipes from wives of Masters' participants, past and present. Each recipe in Tea-Time has been prepared over and over on the practice range and is therefore suitable for the big course under any playing conditions! There are no bogies, so ‘tea' it up and fire away; not only will you make the cut, but you will be right there with the leaders in the club house after the last bite is down."

Tea-Time at the Masters
(Copyright 1977; 1986; The Junior League of Augusta, Georgia)

Easy Sausage Swirls
Makes 20

1 (8-oz.) can refrigerated crescent rolls
1 Tbsp. spicy mustard
8 oz. bulk hot pork sausage
Parchment paper

1. Separate crescent roll dough along perforations into 2 rectangles.
2. Spread mustard evenly over dough. Scatter bits of sausage evenly over mustard.
3. Starting with a long edge, roll each rectangle of dough into a log. Wrap in plastic wrap, and chill until firm (about 1 hour).
4. Preheat oven to 400°. Line a baking sheet with parchment paper.
5. Cut each log crosswise into 10 equal rounds. Place rounds, cut-side down, on baking sheet. Press gently to flatten slightly. Bake at 400° for 18 to 20 minutes or until golden brown.

Tea-Time at the Masters
Junior League of Augusta, Georgia