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From the Kitchen of Walnut Creek...... If you are like me and don't have a lot of time to cook, you'll appreciate this easy recipe that takes few ingredients and little preparation time. Not only is this delicious, but it makes your house smell absolutely wonderful while it is baking. If you have a recipe you want to share, send it to Cindy and we will consider sharing it on our site. Easy Peach Crisp 1- 29 oz can sliced peaches (do not drain) 1- 18 oz box yellow cake mix 1/2 cup butter, melted 1 cup pecans, chopped
Preheat oven to 325 degrees. Place the peaches with juice in the bottom of a 13" X 9" baking pan. Sprinkle cake mix over top of peaches. Pour the melted butter over top of cake mix. Sprinkle pecans over the top.
Bake 1 hour.
Now, I told you that was easy...
Rick's Scallop Potatoes
1/4 Large Onion Diced 6/8 Slices of Bacon 8oz Light Cream 8oz Sour Cream 3- Cans Sliced Potatoes 3 Cups Sharp Cheddar Knorr Cream of Spinach Soup and Dip Dry Mix Pepper, Salt, and Basil
In a large pan (Dutch oven) sauté the onion in olive oil on medium heat. Then drain the potatoes and add to the pan. Tear the bacon into small pieces and add to the mixture along with the cream, sour cream, cheddar cheese. Stir and heat up the mixture until it blend together until the cheese starts to melt. Stir regularly so it doesn't burn. Turn down to medium low and add the cream. Salt, pepper, and add basil to taste. Stir thoroughly. Once well mixed and the cheese is melted, pour into a large casserole. Cook in an oven for at 1 hour to an hour and a half at 350 degrees. I am a scratch cooker so this is as specific as I can be with the instructions. Taste the mixture before you pour it in the casserole. This dish reheats nicely and in fact tastes better when it is reheated since it blends more. Spoon the oil from the top to reduce the calories.
Rick's Crab and Scallop Soup (April 18, 2003)
1/2" Cross Cut of a Large Onion Diced 48oz Chicken Brooth 1 1/2 Teaspoon Old Bay 1 1/4 Teaspoon Basil 1/4" Teaspoon Black Pepper 1/4 Teaspoon Garlic Powder 1 1/2 Teaspoon Chives 1/2 Teaspoon Ground Red Pepper 1/4 Teaspoon Marjoram 1 Pound Bay Scallops 1/2 Pound Jumbo Lump Crab Meat 1/2 Cup Flour 8oz of Light Cream Salt to Taste
In a large pan (Dutch oven) sauté the onion in olive oil on medium heat. Add the chicken broth and spices and simmer on low heat for 40-60 minutes to blend. Chop the crab meat and add the crab to the liquid. Drain the scallops and add to the liquid. Simmer for 15 minutes. Mix half the flour with cold water until it is a thick liquid and fully dissolved. Stir into the soup and continue to stir. Add the cream. Mix up the remaining flour with cold water and add to the soup to achieve the desired thickness. Mix up more if needed. Salt to taste. Serve and sprinkle a little ground red pepper on the top. You can leave out the scallops and double the crab meat. Actually, the more crab the better, but it is rather costly.
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