Holy Guacamole

Cinco de Mayo may not be Super Bowl Sunday, when upwards of 8 million pounds (yes, that's an '8' with 6 zeroes) of guacamole are consumed in this country--but it's a safe bet it comes in a close second.

From the extensive cookbook collection of the Blagg-Huey Library on the Denton campus of TWU, a couple of guacamole recipes to consider as you plan your Cinco de Mayo festivities.

From The Multicultural Cookbook for Students by Lois Sinaiko Webb and Lindsay Grace Roten

Guacamole (Avocado Dip)
Avocados, often called "poor man's butter" for their creamy rich meat, make a great substitute for high-cholesterol foods such as sour cream, mayonnaise, and butter. The most popular way to eat avocados is in the avocado side dish, guacamole. The following makes 2 cups.

Ingredients
2 avocados, peeled, pits removed, finely chopped or mashed

1 tablespoon lemon juice
1 tomato, trimmed, finely chopped
1 onion, trimmed, peeled, finely chopped
Salt to taste
1/4 teaspoon hot red pepper sauce, more or less to taste

Equipment
Medium bowl, mixing spoon

1) Place avocados in mixing bowl, add lemon juice, and mix well to keep avocado from browning. Add tomato, onion, salt to taste, and red pepper sauce. Refrigerate until ready to serve.
2) Serve guacamole as an appetizer with tortillas, on shredded lettuce as a salad, or as a side dish with meat.

From It's a Long Way to Guacamole: The Tex-Mex Cookbook by Rue Judd and Ann Worley

Guacamole
The following serves 30. Yield: 5-1/2 to 6 cups.

12 ripe avocados, peeled
1 to 2 teaspoons ground coriander
Salt and pepper to taste
Hot pepper sauce to taste
Juice of 4 limes
2 ripe tomatoes, peeled and chopped
1 jalapeno, seeded and chopped
1 small onion, grated

Mash avocados and add the remaining ingredients. Place several avocado seeds in the guacamole to prevent browning and cover tightly.

And from my personal collection, a bonus recipe.

Sheryl's Guacamole
2 large avocados
1 tablespoon mayo
1 tablespoon chunky salsa
1 cup shredded Monterey Jack cheese
Garlic salt
Salt
Pepper

1) Cut avocados in half, emptying contents onto plate (save pits to put in completed dish to prevent browning)
2) Mash avocados with a fork until desired consistency; place in mixing bowl
3) Stir in mayo, salsa, and cheese
4) Add garlic salt, salt and pepper to taste

Ole!

--Sandy Cochran