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Guacamole: Fresh takes on a Super Bowl classic
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Looking for a few simple ways to freshen up the go-to dish of the Super Bowl? We cobbled together a mighty tasty basic guacamole, then came up with four ways to turn basic into unbelievably good. If sweet and heat are your style, go for guac mixed with brown sugar candied bacon and hot sauce. Heat fiends will prefer the corn and chipotle blend, while those who favor the exotic touch might like the shrimp and mango version. And for those who want it all? A roasted fresh salsa guac. Base guacamole recipe Start to finish: 10 minutes Servings: 12 4 Hass avocados, skins and pits removed 4 teaspoons lime juice 1/2 teaspoon ground cumin 1 teaspoon salt 1/4 ground black pepper In a medium bowl, use a fork or potato masher to mash the avocados. The guacamole should be mostly smooth, but with visible chunks. Mix in the lime juice, cumin, salt and pepper. Proceed with the recipe using one of the following mix-in combinations. Guacamole is best served right away and at room temperature. If you must make it ahead and refrigerate it, cover it with plastic wrap, gently pressing the wrap over the entire surface of the guacamole. This, combined with the acid of the lime juice, should prevent the guacamole from browning. Sweet heat bacon guacamole Line a rimmed baking sheet with foil, then set a wire rack over it. Coat the rack with cooking spray. Arrange 1/2 pound of bacon evenly on the rack. Sprinkle the tops of the bacon liberally with brown sugar. Bake at 350 F for 20 minutes, or until the bacon is lightly browned, crisped and the sugar has caramelized. Let the bacon cool, then cut it into bite-size chunks. Mix a splash of hot sauce (more or less, to taste) into the base guacamole recipe, then mix in three-quarters of the chopped candied bacon. Sprinkle the remaining bacon over the guacamole, then serve. Nutrition information per serving: 200 calories; 170 calories from fat (85 percent of total calories); 18 g fat (4.5 g saturated; 0 g trans fats); 15 mg cholesterol; 8 g carbohydrate; 5 g fiber; 3 g sugar; 4 g protein; 320 mg sodium. Chipotle corn guacamole In a medium skillet over medium-high, heat 1 tablespoon of olive oil. Add 1/4 cup diced red onion, 1 cup of corn kernels (if canned, drain them very well) and 3 minced cloves of garlic. Saute for 2 minutes, then remove from the heat and let cool. Stir in 1 diced canned chipotle pepper (packed in adobo sauce). Stir the mixture into the base guacamole recipe, as well as 1 tablespoon (more or less, to taste) of the adobo sauce from the can. Nutrition information per serving: 130 calories; 100 calories from fat (77 percent of total calories); 11 g fat (1.5 g saturated; 0 g trans fats); 0 mg cholesterol; 8 g carbohydrate; 5 g fiber; 1 g sugar; 2 g protein; 170 mg sodium. Shrimp and mango guacamole Thaw a 9-ounce bag frozen cooked and peeled baby shrimp, then drain and pat them dry. Peel one mango, then cut the flesh away from the pit. Finely chop the mango, then stir it, the shrimp and a hefty splash of hot sauce into the base guacamole recipe. Nutrition information per serving: 140 calories; 90 calories from fat (64 percent of total calories); 10 g fat (1.5 g saturated; 0 g trans fats); 30 mg cholesterol; 9 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein; 200 mg sodium. Roasted fresh salsa guacamole When preparing the base guacamole recipe, omit the salt. Slice 1 pint of cherry or grape tomatoes in half, then toss them with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon salt and 1/2 teaspoon ground black pepper. Spread the tomatoes evenly over a rimmed baking sheet and roast at 425 F for 15 minutes, or until lightly browned. Stir the roasted tomatoes, a 12-ounce jar of roasted red peppers (drained, patted dry and diced), 1/4 cup diced red onion, 1 diced jalapeno pepper (with or without seeds, depending on your heat tolerance) and 4 minced cloves of garlic into the base guacamole recipe. Nutrition information per serving: 150 calories; 110 calories from fat (73 percent of total calories); 12 g fat (2 g saturated; 0 g trans fats); 0 mg cholesterol; 9 g carbohydrate; 5 g fiber; 2 g sugar; 2 g protein; 270 mg sodium. 
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Mom's Pumpkin Pie
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Today is Wednesday, May 22, the 142nd day of 2013. There are 223 days left in the year.
1863 -- 150 years ago: Large quantities of ice from LaCrosse and Lake Pepin are beingshipped on ice boats, towed by steamers to St. Louis and points below.
1888 -- 125 years ago: With the Mississippi River at 18 feet above the low water stage,Rock Island is waging a valiant fight to keep the river from flooding the entire city.
1913 -- 100 years ago: Approval has been given by the city commission for paving 45thStreet between 7th and 11th Avenues.
1938 -- 75 years ago: Herndon Wright, of East Moline, has won the discus-throw title, by aheave of more than 140 feet, to set a new high school record at Champaign.
1963 -- 50 years ago: With the Selective Service Law recently extended by Congress forfour more years, Mrs. Hazel Doris reminded young men that they must register withinfive days after attaining their 18th birthday.
1988 -- 25 years ago: Over 500 Quad-Cities area retired volunteers were honoredrecently for their community services at a Retired Senior Volunteer Program luncheonat Palmer Auditorium in Davenport. Guest speaker, William Moffitt, director of productengineering of Deere & Co., spoke about leadership and stressed the importance ofcommunity volunteers.
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