Super Bowl Food Recipes

Easy Guacamole

3 large, ripe avocados

juice of 1/2 lime

1/2 onion, finely chopped

salt

2 tbsp sour cream (optional)

1 medium tomato, seeded and minced

1 or 2 fresh red hot chilies, seeded and finely chopped

2 tbsp chopped cilantro, plus a few sprigs to garnish

Pit and skin the avocados. Place the flesh in a medium bowl and combine with
a fork or potato masher until the mixture is mashed but somewhat chunky.

Add the lime juice then the onion, tomato, and chilies. Mix well, then stir in
the cilantro. Season with salt to taste.

Fold in the sour cream, if using. Mound the guacamole into a serving bowl,
garnish with cilantro sprigs, and serve immediately.

If you cannot serve the guacamole immediately, cover it with plastic wrap,
pressing it directly on the surface of the guacamole.

7 Layer Fiesta Dip

3 avocados

juice of 1 lime or lemon

1 lb (450 g) canned refried beans

17 fl oz (500 ml) soured cream

1/4 tsp chilli powder

2 green peppers, deseeded and finely chopped

12 oz (340 g) drained pitted black olives, halved

8 tomatoes, chopped

1/2 red onion, chopped

1 lb 10 oz (750 g) Cheddar or Monterey Jack cheese, coarsely grated

chopped fresh coriander and spring onions to garnish

Peel and mash the avocados with the lime juice, using a fork.

To assemble, layer the refried beans over the base of a large glass dish. Add
the mashed avocados and then the soured cream and sprinkle the chilli powder on
top.

For the green pepper layer, sprinkle the chopped pepper around the perimeter of
the dish first, to ensure that the layer is visible, and sprinkle the rest
evenly over the center.

Layer the halved olives carefully on top and spoon over the chopped tomatoes and
red onion. Finally, add the cheese and the coriander and spring onion garnish.
Chill until ready to serve.

Buffalo Chicken Wings

1/4 t cayenne pepper

1/4 t salt

1 pk chicken wings

1/4 c butter

1/4 c hot sauce

1 ds black pepper

1 ds garlic powder

1/2 c flour

1/4 t paprika

Heat oil in a deep fryer to 375 degrees F. The oil should be just enough to
cover wings entirely, an inch or so deep.

Combine the butter, hot sauce, pepper and garlic powder in a small saucepan over
low heat. Stir together and heat until butter is melted and mixture is well
blended. Remove from heat and reserve for serving.

In a small bowl mix together the flour, paprika, cayenne pepper and salt. Place
chicken wings in a large nonporous glass dish or bowl and sprinkle flour mixture
over them until they are evenly coated.

Fry coated wings in hot oil for 10 to 15 minutes, or until parts of wings begin
to turn brown. Remove from heat, place wings in serving bowl, add hot sauce
mixture and stir together.

Coconut Oatmeal Bars with Chocolate Chips

60 g (2 oz) unbleached plain flour

1/4 tsp baking powder

1/4 tsp fine sea salt

115 g (4 oz) rolled oats

115 g (4 oz) unrefined light brown sugar, lightly packed

60 g (2 oz) dried, unsweetened coconut

60 g (2 oz) bittersweet or semisweet chocolate chips

85 g (3 oz) unsalted butter, melted and cooled to room temperature

1 large egg, lightly beaten

1/4 tsp natural vanilla extract

Preheat the oven to 180°C (350°F/Gas 4). Lightly oil an 8-inch (20cm)
square baking tin and set aside.

Sift the flour, baking powder, and salt into a mixing bowl. Stir in the oats,
brown sugar, coconut, and chocolate chips.

Stir together the melted butter, egg, and vanilla, then add to the flour mixture
and stir just until blended. Avoid mixing more than needed. Transfer to the
prepared pan and level the surface.

Bake until slightly risen, golden, and just firm to the touch, about 25 minutes.
Put the tin on a rack and let cool before cutting into triangular or rectangular
bars or squares.

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