Guacamole for the Game

Super Bowl Sunday is loaded with lots of excitement, emotion, and if you’ve ever been to a Super Bowl party…calories. First you pile on the snack and finger foods, and then comes halftime…and it’s time to pile on the main course of the day. Once that’s done, you head over to a groaning board array of desserts and you are well on your way to your first pack of Rolaids. (And don’t even begin to imagine what fat-laden foods you’ll be drowning your sorrows in if your team loses.) So now is a good time to sit back and think of a few foods that would still be Super Bowl Party worthy, but a little more healthful as well. (And if your team does lose, at least that will be the only extra weight you’ll be carrying around for a while.)

Mary Dell Harrington of Grown and Flown submitted this Guacamole recipe. It’s perfect served with baked pita chips and a platter of raw veggies. “Helen Corbitt was born in New York but had a 40-year career in Texas where she worked at the University of Texas and Neiman Marcus. She was head of cuisine at the store from 1955-69 and her Helen Corbitt Cookbook (1957) is my go-to source for classic Texas cooking. Her guacamole recipe’s beauty is in its simplicity, which leaves plenty of time to prepare the rest of your southwestern feast or Super Bowl spread. I sometimes dice a tomato or add a bit of salsa for extra color and to make a chunkier guacamole, depending on the degree of ripeness of the avocados.”

2 ripe avocados, mashed

2 Tbsp. freshly squeezed lemon juice

½ Tbsp. grated onion

2 Tbsp. chili sauce

4 drops Tabasco sauce

Salt to taste

Sprigs of cilantro, as garnish

Mix everything together in a large bowl. Garnish with sprigs of cilantro and serve.

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