One of my favorite memories is the famous 1986 Masters Tournament.    The entire Miller family was vacationing at Amelia Island, FL.  A first grandchild, Gloria was 3 months old.  I was 8 months pregnant with Lizzy.   And triplet Liz was 6 months pregnant with Warren.  Our family and friends were gathered around a small 20 inch TV, watching anxiously, then screaming wildly, then jumping up and down as the Masters Tournament entered the final stretch; the famous Back Nine and  Amen Corner.

Being a golfing family, we love the history and the lure of the Masters.  My husband Dave, at 10 years old, decided he liked this new guy, Jack Nicklaus.  Most golfing fans at that time were Arnold Palmer fans (Arnie’s Army).  Dave’s family, spurred by Dave’s interest, became great Nicklaus fans.

The 1986 Masters Tournament became one of those moments- an “I remember what I was doing” moment.  Coming from behind, Jack Nicklaus won the Masters at 46 years of age.  Unheard of at that time.  He rolled in birdie after birdie plus an eagle to finish with a 65 (–7), with a back nine of 30 (–6), for a total score of 279 (–9). under par.  The roars on Augusta National must have echoed across the hills and valleys.

Dave has been to the Masters several times with friend Bill Miller.  In 2012, I was able to join the group for an exciting 4 days of golf bliss.  Joining forces with Bill and Stephanie Miller and Robert and Jacqueline Morgan,  we rented a house and  enjoyed fantastic golf, food, weather and beautiful Augusta National scenery.

After securing our house for the weekend, we celebrated being at the Masters with a Wednesday night cocktails and dinner.

We had my artichoke dip with nacho chips.

Hot Artichoke Dip, Tomatoes & Chilies

Serving Size: 8

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Ingredients

• 1 (13.75-ounce) can artichoke hearts (quartered), drained & processed in food processor
• 1 cup shredded parmesan cheese
• 1 cup mayo
• 1 (10-ounce) can Rotel diced tomatoes & green chilies, drained
• 1 (2.25-ounce) small can of sliced black olives, drained
• Paprika sprinkled on top

Instructions

1. Drain artichokes.  After processing artichoke hearts, combine all other ingredients.
2. Bake in a 350 oven for 30-45 minutes. Be sure to drain tomatoes and olives before adding.
3. Serve with crackers or blue corn chips.

Notes

I make this all the time!!! Kathy's favorite hot appetizer. Jeff suggested using Rotel diced tomatoes & green chiles with LIME. We tried it with fresh lime juice and it was delicious. Think this will be a great new addition.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

Thursday morning we got to the gate early,  made our way to the 16th hole and deposited our folding chairs.  The unique tradition at The Masters is to place your chair at the hole you would like to end the day with.  Then walk around the course following your favorite players.  No one would dare move your chair.  Tradition.

I have no pictures of the course during the tournament because no photography is allowed within the gates.  You will have to watch the tournament on TV to try to understand the beautiful landscape.

Another unique tradition at The Masters is the food.  Great Southern Pimento Cheese Sandwiches and Egg Salad Sandwiches, made fresh on the premises.  Both for a whopping $1.50

In honor of The Masters I am including my version of the Pimento Cheese Sandwich.

A must have at The Masters  served on white bread.

Simple is better.

Kathy’s Pimento Cheese Sandwich

Serving Size:

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Ingredients

• 1 pound sharp cheddar cheese, shredded
• 1 (4 ounce) jar diced pimentos, drained
• Duke's mayonnaise to your favorite consistency (start with 1/3 cup)
• 1 teaspoon worcestershire sauce
• Fresh ground pepper to taste
• Optional ingredients
• chopped pecans
• diced jalapenos

Instructions

1. Shred cheddar cheese in a food processor.
2. Add mayo to desired consistency.
3. Mix in other ingredients.

Notes

The Masters Tournament always serve their pimento cheese on white bread. I also love using Rosemary Olive Oil Bread. Many Southern cooks swear by Duke's Mayonnaise in their pimento cheese or egg salad sandwiches.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

After an exciting Thursday at the Masters we met up with friends at The French Market Grille.   We had a delightful meal,  reminiscing about the day’s great shots and planning the next day’s viewing strategies.

Next day we got to the course early,  deposited our chairs and enjoyed another great day of golf.

Friday’s lunch highlight was the Egg Salad Sandwich, served on white bread for only $1.50.  Such value.

I am including an egg salad recipe based on Carla’s Gator Deviled Eggs.

Egg Salad Sandwich

Serving Size:

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Ingredients

• 1 dozen hard-boiled, peeled eggs
• 3 tablespoons Duke’s mayonnaise
• 1 1/2 teaspoons prepared mustard
• 7 shakes of Crystal hot sauce (or your favorite hot sauce)
• 4 teaspoons Wickles Relish
• salt and pepper to taste

Instructions

1. Bring eggs covered with water to a boil. When boiling, cover with lid and turn off the heat. Allow to sit 20 minutes.
2. Drain immediately and fill the saucepan with cold water. Peel eggs under cold running water. Chop peeled eggs in a bowl.
3. Combine the rest of the ingredients.
4. Add more mayo if needed to achieve right consistency.
5. Masters style...Serve on white bread.

Notes

The Wickles relish adds a wickedly delicious kick to the egg salad.You might want to use your favorite sweet pickle relish or dill pickle relish.

By KathyMillerTime

Recipe Printed from www.kathymillertime.com

 After a long day of walking the course we returned home to our house for the weekend to relax on the back deck.

Bill grilled  the steaks with Dave’s supervision.

Saturday and Sunday brought spectacular golf, on the most beautiful course.

Bubba Watson won that year in the most exciting finish.   On the first playoff hole, #10,  he hooked a wedge around a tree to within 10 feet of the hole, making a 2 putt to win the Masters Title.

Speaking of Bubba, think I will go watch some golf.

Watch for upcoming stories from my tailgating travels.  I welcome your comments, recipes and any inside information on your favorite tailgating spots.

Come celebrate with me.  I’ll save you a seat at the table.