It’s that time of year again, kiddies, Super Bowl Time! That great American extravaganza. And this time it’s DIFFERENT! You have two brother as rival coaches. Think about sibling rivalry in all it’s glory. One brother coaches the San Francisco 49ers, the other, the Baltimore Ravens. I’ve always had a soft spot for the 49ers, but the coach for the Ravens (John Harbaugh) made his way up through the ranks via a regular coaching career, working his way up from assistant to head coach; while his brother (Jim) was a quarterback in the NFL before going into coaching. Yet, despite the differences, and the game, the other most important part of Super Bowl lore is FOOD.

So, for this Sunday ritual I’m recommending three dishes that have become a part of the experience. These are not definitive since there are probably scores of favorite munchies for this hallowed sporting event, with everything from finger foods to succulent dinners catered for the occasion. But these dishes are something the average Jane or Joe can serve along with the beer and Bloody Marys.

The three I’ve chosen are: guacamole (what would Supper Bowl Sunday be without guacamole?) It’s said that guacamole has pushed avocado sales to 30 million pounds twice a year: on Super Bowl Sunday, and Cinco de Mayo (on both sides of the border).  To accompany the guacamole, I’ve chosen nachos which, by the way, was invented in 1943 by Ignacio “Nacho” Anaya who had a restaurant just across the border from Eagle Pass, Texas. Mr. Anaya created the snack for the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass. The other dish is that great all-American classic, pigs in a blanket, which some sources claim originated in the 1960s in a diner along the fabled Route 66 in Oklahoma.


2 ripe avocados
¼ teaspoon fresh cilantro
1 clove garlic, peeled and mince
Juice of ½ a lime
Salt to taste
1.  Peel and mash avocado in a medium serving bowl.
2.  Stir in cilantro, garlic, lime juice, and salt. Chill for ½ hour to blend flavors. Serve with tortilla chips.

2 cups shredded cheddar cheese, divided
1 (4-ounce) can chopped green chilies, drained
1 (14-ounce) bag tortilla chips
1. Preheat oven to 450 degrees.
2. Spread about half of tortilla chips in a single layer onto a baking pan or sheet. Spread about 1 teaspoon of the green chilies over the chips. Sprinkle 1 cup of cheese over the chips. Repeat with the remaining chips, and top with another teaspoon of the chilies. Top with second cup of cheese.
3. Bake until the cheese is melted and bubbling, about 5 minutes. Remove from oven and serve with guacamole (and sour cream, if desired).

1 (5-ounce) can Libby’s Vienna Sausage or 1 package small cocktail wieners
American processed cheese slices
2 packages crescent rolls or refrigerated biscuit rolls
1. Preheat oven to 350 degrees F.
2. Unroll crescent rolls and cut each one into thirds, making 3 small, long triangle strips.
3. Wrap a slice of cheese around each sausage and then each crescent roll around that.
4. Place on a greased cookie sheet and bake 10 minutes or until golden brown. Serve as is or with your favorite salsa, barbeque sauce, or ketchup. 


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