Guac From the Apple

DEAR SOS: The Bryant Park Grill in Manhattan (behind the New York Public Library) serves a guacamole to die for. I would be so grateful for a recipe.

LUCILLE ABBAZIA

Tarzana

DEAR LUCILLE: The ingredients in this quite standard creamy guacamole from New York City are nicely balanced. A great dip for Super Bowl time.

Bryant Park Grill Guacamole

Active Work and Total Preparation Time: 5 minutes

This recipe may be cut in half.

8 ripe Hass avocados

1 red onion, diced

1/2 cup cilantro leaves, chopped

3 jalapeno chiles, diced with seeds

2 plum tomatoes, diced

Juice of 3 limes

Salt

* Cut avocados in half. Remove seeds. With spoon, scoop out avocado flesh and place in wooden bowl. Mash with spoon until creamy and smooth. Fold in onion, cilantro, chiles, tomatoes and lime juice. Mix well. Season to taste with salt. Serve immediately.

16 to 18 servings. Each of 18 servings: 141 calories; 26 mg sodium; 0 cholesterol; 13 grams fat; 7 grams carbohydrates; 2 grams protein; 1.72 grams fiber.

Tuna ‘n’ Chips

DEAR SOS: Back in the 1940s I used to make a tuna casserole with potato chips, mushroom soup and peas. I’ve lost the recipe and can’t remember the amounts. Can you help?

DOLORES DI POL

Ridgecrest

DEAR DOLORES: This old American classic of the post-Depression period was as varied as the cooks preparing it. Some added chiles and cilantro for a Southwestern flavor; others used chow mein noodles and cashews in lieu of chips for an Asian touch. This version includes eggs and olives, which, of course, can be omitted or substituted with other add-ins of choice.

Tuna Casserole

Active Work Time: 10 minutes * Total Preparation Time: 40 minutes

1 (10 3/4-ounce) can cream of mushroom soup

3/4 cup milk

1/2 cup mayonnaise

2 (7-ounce) cans solid white tuna, packed in water, drained

1 (10-ounce) package frozen peas, thawed

6 stalks celery, thinly sliced (about 2 cups)

2 hard-boiled eggs, halved lengthwise and sliced

1/2 cup sliced ripe olives, drained

Butter, for greasing

1/2 cup crushed potato chips

2 tablespoons butter, melted

1/3 cup shredded Cheddar cheese or grated Parmesan cheese

2 tablespoons chopped parsley

* Mix soup, milk and mayonnaise in bowl. Break tuna into pieces and fold into soup mixture along with thawed peas, celery, eggs and olives. Pour into greased 2-quart casserole. Top with potato chips and drizzle with butter. Sprinkle with cheese and bake at 375 degrees until top is browned and bubbly, 20 to 25 minutes. Sprinkle with parsley before serving.

6 servings. Each serving: 418 calories; 892 mg sodium; 107 mg cholesterol; 24 grams fat; 23 grams carbohydrates; 29 grams protein; 2 grams fiber.