TOUCHDOWN TIME ...WITH A GREAT SUPER BOWL PARTY.

Byline: Natalie Haughton Food Editor

The key to a good Super Bowl party is good eats.

You'll score with guests if you ``remember the three F's - food, fun and forget-me-nots,'' say Anne Chertoff (a former Martha Stewart staffer) and Leslie Dimaya of In the Know, a New York consulting firm.

Nibbles may be all you need, but if you are having a big crowd, you may want something more substantial during halftime. Consider whipping up a pot of your favorite chili with all the trimmings or offering grilled chicken or beef with coleslaw or a tossed green salad.

Guacamole is synonymous with Super Bowl parties - and besides serving it by itself, it's a natural accompaniment for nachos and quesadillas - or to top pizzas. You can buy it ready-made or make a large batch in no time flat with some lemon juice, chopped tomatoes, diced green chiles and minced garlic. Vary it by adding roasted corn, chopped cilantro, chopped sun-dried tomatoes or even crab meat. If you can't find ripe avocados, consider buying and using frozen halves (at Trader Joe's).

It's anticipated that football fans across the nation will devour a record 49.5 million pounds of Hass (dark-skinned, pebbled) avocados during the big-game festivities, the No. 1 consumption day of the year for the avocado, according to the Irvine-based Hass Avocado Board.

Chips and all sorts of dips are part of the big game fare as well, with people consuming three times more potato chips on Super Bowl Sunday than on an average day in the United States, according to the American Snack Food Association. And those chips are washed down by 10.5 million barrels of beer (vs. consumption of just 600,000 barrels on an average day), report major brewing companies.

Get in the spirit with a thematic party decor using team colors (black and gold for the Pittsburg Steelers, metallic blue and green for the Seattle Seahawks), footballs, balloons, team jerseys and pennants. Check out party stores or card shops for festive football-themed decorations. Flowers in team colors are another possibility.

North Hollywood resident Jeanne Benedict, the host of DIY Network's ``Weekend Entertaining'' suggests creating a football field tablecloth for your food spread by using green artificial turf, white tape and white adhesive numbers. Make goal posts at the ends of the buffet with white PVC pipes and joints.

If you don't have time to make all the food from scratch, opt to buy some easily presentable no-cook items like assorted cheeses, deli meats, cooked shrimp, crackers, chips, dips, prepared tortilla rolls and cut-up vegetables to round out the selection on your buffet table. Or combine homemade and store-bought creations with some prepared takeout dishes from supermarkets, fast-food establishments, deli counters or restaurants. Just be sure to order ahead, if necessary, if you will need large quantities.

According to the National Restaurant Association, roughly one out of seven (15 percent) Americans will order takeout or delivery food from a restaurant for a Super Bowl gathering. For younger adults who watch the Super Bowl, the figure rises to 22 percent. Of those who ordered takeout or delivery in the past, 58 percent ordered pizza (and this year one company, Papa John's, is encouraging online ordering now), 50 percent chicken wings and 20 percent subs or sandwiches.

When presenting your spread, be sure to keep hot foods hot and cold foods cold. And replenish and clean up buffet tables as the food is depleted. There's nothing more unappealing than a messy-looking platter with hardly any food left on it.

For dessert, offer a do-it-yourself sundae bar, letting guests create their own. Set out assorted flavors of ice creams and toppings (caramel, hot fudge, strawberry, etc.) along with chopped nuts and aerosol whipped cream. At a Super Bowl party last year, guests selected from several different flavors of Ben & Jerry's ice cream - and scooped the flavor(s) and toppings desired. The sundaes were yummy - and a hit!

In addition, offer fruit platters and assorted cookies and cakes, if you feel so inclined. To ease the burden on the host, ask guests to contribute a dessert specialty, especially if they volunteer to bring something.

Natalie Haughton, [phone]

natalie.haughton(at)dailynews.com

ROASTED SWEET PEPPER, WHITE ONION AND BASIL SALSA 

1 large red bell pepper, roasted and cut into 1/2-inch dice

1 large yellow bell pepper, roasted and cut into 1/2-inch dice

1/3 cup diced white onion

4 large fresh basil leaves, coarsely chopped

2 tablespoons extra-virgin olive oil

1 teaspoon balsamic vinegar

3/4 teaspoon kosher salt

1/4 teaspoon sugar

Pinch red pepper flakes

Freshly ground black pepper

Dippables: Bruschetta, crostini, corn chips, pita chips OR yucca chips

In a medium bowl, combine red and yellow bell peppers, onion, basil, oil, vinegar, salt, sugar, red pepper flakes and pepper to taste. Stir gently to combine. Transfer to a serving bowl, cover and set aside for 1 hour before serving (or refrigerate up to 8 hours before serving) to allow the flavors to meld. Serve with dippables of your choice. From ``Delicious Dips,'' by Diane Morgan.

Makes 1 1/2 cups.

SOUTHWEST GUACAMOLE

2 ripe avocados, about 1 pound, peeled and pitted

1/2 cup roasted corn

1/2 lemon, sliced thinly (with peel on), then cut in small dice (OR use 1/2 to 1 tablespoon grated lemon peel, if desired, instead)

2 large cloves garlic, finely chopped

1 medium (OR to taste) jalapeno pepper, finely chopped

1/2 teaspoon (OR to taste) ground cumin 

1/2 teaspoon salt

Coarsely mash (do not puree) avocados. Fold in remaining ingredients. Guacamole is best made as close to serving as possible. For short-term storage, seal in an airtight container with a piece of plastic wrap against the surface of the guacamole. Serve with tortilla chips.

Makes 4 servings.

LAYERED FIESTA DIP

2 (16-ounce) cans black bean refried beans

1 (1-ounce) package taco seasoning mix

2 cups guacamole

1 1/2 cups Mexican blend shredded cheese

1 pint reduced-fat sour cream

1 1/2 tablespoons mashed chipotle peppers in adobo sauce (OR use canned diced green chiles)

1 1/2 to 2 cups chunky salsa

Stir together beans and taco seasoning mix until well blended; spread into bottom of a 9-inch round or oval dish. Top with guacamole and then cheese. In a small bowl, stir together sour cream and chipotle peppers; carefully spread over cheese. Drain any juices from salsa and spoon over chipotle cream. Serve immediately with tortilla chips.

Makes 12 or more appetizer servings.

CHOCOLATE FUDGE PIE

1 (9-inch) unbaked ready-made pie crust (Pillsbury)

2 (1-ounce) squares unsweetened chocolate

1/2 cup (1 stick) butter

1/4 cup milk

1 cup granulated sugar

1 egg, beaten

1 tablespoon flour

1 teaspoon vanilla

1/4 teaspoon salt

Unroll and press pie crust into a 9-inch pie plate. Lightly prick pie crust. Bake in a preheated 400-degree oven 5 minutes. Let cool. Reduce oven temperature to 375 degrees.

In a medium saucepan over low heat, melt chocolate and butter. Remove from heat. Combine milk, granulated sugar, egg, flour, vanilla and salt. Stir into chocolate mixture, mixing well.

Pour filling into pie shell. Bake at 375 degrees about 30 minutes or until done. Cool. Sift powdered sugar over top. Serve slices with whipped cream, if desired. Makes 1 pie.

TIP: To intensify the chocolate flavor, add 1/2 teaspoon instant coffee granules and/or 1/4 teaspoon ground cinnamon.

From ``Christopher Lowell, the Hassle-Free Host, Super-Simple Tablescapes and Recipes for Stunning Parties,'' by Christopher Lowell.

Makes 1 pie

CRAB & ARTICHOKE RANCH SPREAD

1 (1-ounce) packet ranch dip mix

1 (16-ounce) container sour cream

1 (14-ounce) can artichoke hearts, rinsed, well-drained and chopped

3/4 cup cooked crab meat, rinsed and drained

2 tablespoons chopped red OR green bell peppers

Sliced french bread, crackers OR fresh vegetables, for dipping

In a large bowl, combine dip mix and sour cream. Stir in artichoke hearts, crab and bell peppers. Chill 30 minutes. Serve with sliced French bread, crackers or fresh vegetables.

Makes 4 servings.

BLACK MAGIC RIBS

2 cups chunky salsa OR picante sauce

2 tablespoons Worcestershire sauce

2 tablespoons balsamic vinegar

2 tablespoons molasses 

2 tablespoons ground coffee beans

2 tablespoons unsweetened cocoa

2 cloves garlic, minced

4 pound pork spareribs 

2 medium green onions, sliced (about 1/4 cup)

Mix salsa, Worcestershire, vinegar, molasses, coffee beans, cocoa and garlic. Pour 1/2 of marinade in a large shallow nonmetallic dish. Add spareribs and turn to coat. Cover and refrigerate 12 hours. Cover and refrigerate remaining marinade.

Remove spareribs from marinade (discard it) and place on a lightly oiled grill rack over medium-hot coals set up for indirect cooking. Grill 3 to 4 hours or until very tender and evenly browned, turning and basting with marinade.

Heat reserved refrigerated marinade for sauce. Cut spareribs into serving portions. Serve with sauce and sprinkle with green onions.

From ``Campbell's Moms Know Best,'' a booklet honoring the moms of 32 NFL players with a collection of easy recipes (visit www.campbellsoup.com/teammoms for details on ordering).

Makes 4 to 6 servings.

GOUDA-STUFFED MUSHROOMS

6 ounces pancetta OR Canadian bacon, finely diced

2 tablespoons butter

1 small onion, finely diced

3 cloves garlic, minced

1 cup chopped, packed fresh spinach

2 cups (8 ounces) shredded Gouda cheese

3/4 cup fresh bread crumbs

2 tablespoons chopped fresh basil

Salt and freshly ground pepper to taste

24 (2-inch) crimini mushroom caps

In a medium skillet, saute pancetta over medium-high heat until crisp, about 3 minutes. Remove to a mixing bowl. Discard fat from skillet. Melt butter in same skillet over medium heat. Add onion and garlic; saute 3 minutes. Stir in spinach; cook just until wilted. Add to pancetta; allow to cool slightly. Stir in cheese; bread crumbs and basil. Season with salt and pepper.

Place mushrooms on a baking sheet. Mound about 2 1/2 tablespoons cheese mixture into center of each mushroom cap. Bake in a preheated 400-degree oven about 8 minutes. Serve hot.

Makes 24 mushrooms.

CONFETTI PIZZA

1 (12-inch) purchased, baked pizza bread shell

Olive oil

1/2 cup tomato salsa

1/2 cup store-bought guacamole

1/2 cup corn kernels, fresh OR canned

1/2 cup thinly sliced green onions

1/4 cup chopped Anaheim chiles

1/4 cup red bell pepper

1 cup feta cheese

1 tablespoon chopped, fresh oregano 

Brush pizza bread shell with olive oil. Spread salsa over shell. Spread guacamole over salsa. Sprinkle with corn, green onions, chiles, bell pepper, cheese and oregano. Drizzle with 1 tablespoon olive oil.

Bake in a preheated 450-degree oven about 10 minutes, until cheese is lightly browned.

Makes 4 servings.

CAPTION(S):

8 photos

Photo:

(1 -- cover -- color) Crunch time

Dip into Super Bowl snacks

(2 -- color) Chocolate Fudge Pie

From Christopher Lowell ``The Hassle-Free Host,'' Clarkson Potter/Publishers

(3 -- color) Roasted Sweet Pepper, White Onion and Basil Salsa

From ``Delcious Dips'' Chronicle Books

(4 -- color) Confetti Pizza

(5 -- color) Layered Fiesta Dip

(6 -- color) Black Magic Ribs

(7 -- color) Southwest Guacamole

(8 -- color) Gouda-Stuffed Mushrooms