Recipes for a Crowd, etc.

I have found Allrecipes.com to be a wonderful resource for large-scale cooking recipes. Try searching for these dishes on their main page:
- Chicken Tetrazzinni for a Crowd
- Scalloped Potatoes III
- Three Bean Potluck Casserole
- Macaroni Salad III
- Be Prepared Five-Bean Soup Mix
- Grandma's Slow Cooker Vegetarian Chili

Most casseroles can easily be doubled and baked in two large foil pans, too. I really have had little experience cooking for crowds except for finger foods....if you ever want to know how to turn your kitchen into a wedding reception food factory, I can really help out there. :-)

I have a wonderful recipe I'd like to share....a lighter dessert that is perfect for summer or for after a heavy meal. Every time I make it is gets rave reviews; who knew it was as easy as it is?

Brown Sugar Pavlovas with Fresh Fruit

4 large egg whites
2 teaspoons cornstarch
1/4 teaspoon salt
3/4 cup granulated sugar
1/4 cup packed brown sugar
1 teaspoon vanilla extract
3/4 cup whipping cream
2 tablespoons powdered sugar
1/4 teaspoon ground cinnamon
3 cups chopped fresh pineapple
3/4 cup chopped peeled kiwi
3/4 cup fresh blackberries or raspberries
3 tablespoons fat-free caramel sundae syrup

Preheat oven to 350°.

Cover a large baking sheet with parchment paper. Draw 6 (4-inch) circles on paper. Turn paper over; secure with masking tape.

Beat egg whites, cornstarch, and salt at high speed of a mixer until foamy. Add granulated sugar and brown sugar, 1 tablespoon at a time, beating until thick and glossy. Add vanilla, beating well. Divide egg white mixture evenly among the 6 drawn circles. Shape meringues into nests with 1-inch sides using the back of a spoon. Place meringues in oven. Immediately reduce oven temperature to 300° bake 1 hour. Turn oven off; cool meringues in closed oven at least 4 hours or until completely dry. (Meringues are done when the surface is dry and meringues can be removed from paper without sticking to fingers.) Carefully remove meringue nests from paper.

Beat whipping cream, powdered sugar, and cinnamon at high speed of a mixer until stiff peaks form. Dollop 1/4 cup whipped cream into each meringue nest. Top each with 1/2 cup pineapple, 2 tablespoons kiwi, and 2 tablespoons blackberries. Drizzle 1 1/2 teaspoons caramel syrup over each serving. Serve immediately.

Note: Whipping cream whips better when bowl and beaters are chilled.


Yield: 6 servings


Have a great day!
:0) meg