EWGA cooks up 'Recipes for Success' filled with contributions from golfers

If you google “golf books” in about 15 seconds give or take, you will pull up the astounding number of more than 395,000,000 results. Pretty impressive.

I was impressed with Pat Ruddy’s collection of more than 5,000 books along with a size 13 pair of Johnny Miller’s shoes. He has them stashed on shelves in his library over his pro shop at The European Club in County Wicklow, Ireland.

I was impressed with the library at the Probst Library at the PGA Museum of Golf in Port St. Lucie, Florida, where they are tables for researchers to use the more than 10,000 books.

And I am impressed by perennial favorites like “Ben Hogan’s Five Lessons of Golf,” “Harvey Penick’s Little Red Book,” David Wood’s “Around the World in 80 Rounds” and Henry Longhurst’s “Only on Sundays.

There are amazing new books, heavy with glossy paper and coffee-table large like “True Links” by Malcolm Campbell and George Peper and the hilariously clever writings by Dan Jenkins.

I have only so much space on my bookshelves, but there are some books I just have to have.

Now along comes another one. This one I will find room for as it fits on the shelf in my kitchen along with Betty Crocker, “Real Women Eat Chiles,” and what’s left of the flour-and-oil-stained pages of “Connecticut Cooks.”

It’s called “Recipes for Success – On and Off the Course.” Published by EWGA (Executive Women’s Golf Association) and a fundraiser in honor of their 20th anniversary, the cookbook has more than 380 recipes divided into nine golf-themed sections such as The 19th Hole (appetizers and beverages), Casual Water (seafood) and Side Hill Lies (pasta, rice and potatoes).

A whole lot of people contributed to the book. There is Annika’s Bolognese recipe, Kathy Whitworth’s King Ranch Casserole and Rosie Jones’ Grilled Chicken Ala Rosie.

And there’s more: golf games I’ve never heard of like Take out the Trash and Three Blind Mice. There are tips for getting and keeping in shape and even a section on table setting and folding napkins.

Recipes are easy to read, well presented. Even a guy could do it. For example there is Liz Tobin’s “Mango BBQ Chicken with Mango Sauce.” The beauty of this you can prepare most of it the day before you play. Combine and zap in a food processor: 1 cup canned crushed tomatoes, 1/2 cup cubed peeled mango, 2 tbsp. distilled white vinegar, 1 tbsp. sugar, 2 tsp. Canned chopped chipotle chilies in adobe sauce and salt to taste. Cover and chill.

When ready to cook, turn grill to medium high, brush 6 boneless chicken breasts with sauce and grill until cooked, basting often (about 4 minutes per side). Serve with Mango Salsa which can also be prepared ahead of time.

For the salsa, combine 1 cup peeled mango, 1 cup seeded tomatoes, 1/2 cup finely chopped onions, 1/4 cup finely chopped green onions (scallions), 2 tbsp. chopped fresh cilantro, 2 tbsp. olive oil, 2 tbsp. fresh lime juice and 1 jalapeno pepper, seeded and minced. Season with salt and pepper.

For dessert try Judith R. Shepp’s “Better than Sex Cake.” Stir together 1 box Duncan Hines yellow cake mix, 1/2 cup Crisco oil, 1/2 cup water and 1 (3.4 oz) package instant vanilla pudding mix. Add 4 eggs, one at a time, stirring or whisking after each one. Add 1 cup sour cream, 6 oz. sweetened grated chocolate, 8 oz. chocolate chips, 1 cup chopped pecans and 1 cup shredded coconut. Mix and bake in a greased Bundt or tube pan at 350 degrees for 55 minutes. Frost with your favorite cream cheese icing or simply dust with confectioners sugar when cool.

There are drinks like make your own Kahlua, a 19th Hole Root-Beer Martini and a PB & J Martini and breads like easy Beer Bread from Becky Macaluso where all you need to do is mix 3 cups of self-rising flour, a can of beer at room temperature and 6 tbsp. sugar. Pop into a greased loaf pan and bake at 375 degrees for 1 hour and 10 minutes.

Cost is $19.50 and the book is available through the EWGA’s online store at www.ewga.com.