Classic Pavlova

JENN RUDD

4 large egg whites at room temperature

1 cup granulated sugar

1/2 teaspoon cornstarch, plus extra for dusting

1/2 teaspoon vinegar

1 teaspoon vanilla extract

TOPPING

3 cups mixed assorted fruit, such as sliced strawberries, kiwi & whole raspberries and blueberries.

Preheat oven to 250º. Lightly grease baking sheet, then cover with parchment paper. Dust parchment paper with cornstarch. Reserve 1/3 cup sugar and sift together with cornstarch. Using 8-inch-round cake pan, trace circle onto parchment paper. Put egg whites into very clean and dry metal or copper bowl. Using hand or stand mixer, whisk egg whites on medium speed until frothy. Increase mixer speed and begin to gradually add sugar, 1 to 2 tablespoons at a time, reserving cornstarch-sugar mixture to add last. Keep whisking as sugar is added. When glossy and stiff, fold in vinegar and vanilla.

Mound egg whites high onto parchment paper and smooth to fill circle. Bake 1 1/2 hours. Exterior should be crunchy and light brown, but middle will remain soft. Crack open oven door and cool completely.

Whip cream in chilled bowl then spread over meringue and top with assorted fruit 30 minutes before serving.

Gulliver's Creamed Corn

JENN RUDD

8 ounces whipping cream

8 ounces milk

2 tablespoons melted butter

2 tablespoons flour

3 tablespoons sugar

1 pinch pepper

1/2 teaspoon salt

3 (16-ounce) packages frozen corn

Mix all ingredients except frozen corn together in large microwave safe bowl. Cook 10 minutes stirring occasionally, to make a smooth, thick sauce. Add frozen corn to cream sauce and heat through 10 more minutes. (You can also cook this on top of stove.)

Avocado & Black Bean Salad/ Dip

JENNIFER RUDD

SALAD

1 diced bell pepper (red, orange, or yellow)
1/2 cucumber, diced
1 avocado, diced
1 can black beans, rinsed and drained

DRESSING

1 stalk green onion, minced
3 tablespoon lime juice
2 teaspoon honey
1 teaspoon grated lime zest
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper
fresh cilantro (1 or 2 handfuls)


Blend dressing ingredients. Combine salad ingredients in a large bowl. Mix salad and dressing together and serve with tortilla chips.

Artichoke Dip

JENNIFER RUDD

1 cup mayonnaise

1 (8-ounce) package cream cheese, room temperature

1 can artichoke hearts, drained & chopped

1 cup Parmesan cheese

1 clove crushed garlic

Mix together and place in ovenproof bowl or bread bowl. Bake at 350° for 30 minutes. Serve with crackers, bread, or chips.

Chicken Tortilla Soup

JENN RUDD

3/4 cup chopped onion
2 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon cumin
3/4 teaspoon chili powder
4 cans vegetable or chicken broth
4 tablespoons fresh cilantro, chopped

Spray soup kettle with Pam. Cook onion and garlic over medium heat until almost tender. Stir in tomato paste, cumin, chili powder, broth, and cilantro. Bring to a boil. Reduce heat. Cover and simmer 15 minutes

Then add the following ingredients, cover and simmer 5 minutes:

1 1/2 cups chopped tomatoes (or canned tomatoes)
1 can black beans, rinsed and drained
shredded cooked chicken

Ladle into bowls. Top with grated cheese, tortilla strips, and sliced green onion.

Spring Mix Salad with Poppy Seed Dressing

JENN RUDD

SALAD
spring mix salad
dried cranberries
feta cheese
toasted, sliced almonds

DRESSING
Combine in blender:
1/2 cup sugar
1/3 cup white vinegar or lemon juice
2 teaspoon finely chopped onion
1/2 teaspoon salt
1 teaspoon dijon mustard

With blender running, add 2/3 cup oil and 1 tablespoon poppy seeds until thick and smooth.

Toss with salad just before serving.