Guacamole — and Other Things Green

It wasn’t exactly Irish — it’s origins are probably Spanish — but it was green. I talking about the guacamole that a co-worker of mine brought to a St. Patrick’s Day potluck today.

The guacamole wasn’t the only thing green at the get-together that didn’t really have an Irish connection. I brought some homemade dill pickles. Of course, pickles are green. They’re made from cucumbers. We also had a Seafoam Salad that was made with canned pears (and their juice), cream cheese and a box of lime Jell-O (recipe follows).

Actually, a case could me made for an Irish connection for a couple of the other things we had at the potluck. Both contained sauerkraut. One was baked pork ribs, and the other was sausage in a slow cooker. Since sauerkraut comes from cabbage and cabbage is a St. Patrick’s Day standby — well, you get my drift. And to top it off, the sauerkraut that the sausage was cooked in was green.

But getting back to the guacamole, it was pretty good for something whose main ingredients (besides the avocado) came in a package. When I make guacamole, it’s from scratch. The recipe I like is in my “Fanny Farmer” cookbook. It’s very authentic. It calls for leaving some of the guacamole in chunks, just the way the originators intended.

Here’s the recipe. It’s great with tortilla chips. And for a little added kick, eat a little salsa with it.

Guacamole
2 large ripe avocados
4 canned, peeled green chili peppers, chopped fine (see note)
1 clove garlic, minced
2 tablespoons finely chopped cilantro (optional)
3 tablespoons lemon or lime juice
¼ teaspoon freshly ground pepper
Salt to taste
Peel and seed the avocados. Mash one avocado in a bowl, and finely chop the other. Mix the two with the remaining ingredients. Cover and refrigerate for several hours before serving.
Note: Canned jalapeno peppers also work.

Seafoam Salad
1 15-ounce cans pears and their juice
1 8-ounce package cream cheese
1 large box of lime Jell-O
Soften cream cheese at room temperature. Drain pears and save the juice in microwavable bowl. Add enough water to equal 2 cups. Microwave the liquid until it comes to a boil and then add the Jello-O. Stir until it is dissolved.
Put drained pears and cream cheese in the blender. Pour the hot Jello-O liquid over the top. Make sure the cover is tight on the blender and let it rip. Blend and pulse until mixture is smooth, which takes just a few seconds. Pour into a dish and chill until set.
Note: This looks pretty if you use a Jell-O mold or put it in a glass dish.

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