Super Bowl Sunday unites us in peace and harmony to enjoy a single event together. We're connected in a shared appreciation of extraordinary athletes performing feats no mere mortal would attempt.

This year, make a super snack for Super Bowl. Nothing fancy, just notable, delicious and easy to make.

Here's a favorite from a 1967 Betty Crocker cookbook. This snack is always the first to go at any party.

Yield: About 24 servings1½ pounds medium mushrooms4 tablespoons (½ stick) butter, divided¼ cup finely chopped green pepper¼ cup finely chopped onion1½ cups soft bread crumbs, see note½ teaspoon saltScant ½ teaspoon ground thyme¼ teaspoon turmeric¼ teaspoon pepperNote: To make soft bread crumbs, place white bread in a blender and whir until it becomes crumbs.Preheat oven or toaster oven to 350 degrees.Thoroughly wash, trim and dry mushrooms. Remove stems; finely chop enough stems to measure 1/3 cup. Melt 3 tablespoons of the butter in a skillet over medium-high heat. Add chopped mushroom stems, green pepper and onion, and sauté until tender, about 5 minutes. Remove from heat; stir in bread crumbs, salt, thyme, turmeric and pepper.Melt remaining 1 tablespoon butter in a shallow baking dish. Fill mushroom caps with stuffing mixture; place mushrooms filled-side-up in baking dish and bake 15 minutes.Set oven to broil or 550 degrees. Broil mushrooms 3 to 4 inches from heat for 2 minutes. Serve hot.