* Exported from MasterCook *

Cherry Peach Cobbler

Recipe By : Lisa Lepsy
Serving Size : 8 Preparation Time :0:10
Categories : Desserts Cobblers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can cherry pie filling
1 Can peach pie filling
1/3 c Sugar
1/2 ts Cinnamon
1 Can refrigerated flaky buscuits
1/4 c Butter -- melted

Heat oven to 400?F.

Combine cherry and peach pie fillings in a 9x13" oblong baking dish,
swirl to blend.

Combine sugar and cinnamon in a small bowl.

Separate each buscuit and dip in melted butter, then into sugar and
cinnamon mixture.

Place on top of fruit.

Bake 18 to 20 minutes or until browned.

Serve warm.


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Wherever you go, there you are!

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Hi Ben,

Cherry Peach Cobbler

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can cherry pie filling
1 Can peach pie filling
1/3 c Sugar
1/2 ts Cinnamon
1 Can refrigerated flaky buscuits
1/4 c Butter -- melted

Now that is something I can do while we're on the road! This camper has
an oven, as well as a 3 burner range top and microwave plus we pack a
propane portable stove that we'll set up outside when we're in a place
for several days.
Fido glitched out on me a couple of weeks before we left; this is the
first I've gotten anything since April 23. We left NC the first week of
May, headed to Indianna (just outside of Vevay) for an rv/radio net
rally, then up to the Dayton/Xenia area for Hamvention this past week
end. Stephen went to that while I stayed at the camper, finishing a
project for my MIL's birthday. We'll help her celebrate this week end,
then head over toward New England.
Meals have ranged from hohum mundane to quite good. We've gone out a few
times with either rv/radio or just radio friends for "American" (burger
type place) to Mexican to Thai (where we got sushi). Otherwise we've
been eating from what we brought from home; last night we had Polish
sausage and veggie chips. Don't know if we'll find beef on 'weck out in
western NY but can do our own version after hitting up Wegman's.
Meanwhile, I hope I can stay connected.

---
Catch you later,
Ruth
rchaffly{at}earthlink{dot}net FIDO 1:396/45.28


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Re: 5/17 Cherry Cobbler 4
By: Ruth Haffly to Ben Collver on Tue May 19 2026 10:57 am

Hi Ruth,

Now that is something I can do while we're on the road! This camper has an oven, as well as a 3 burner range top and microwave plus we pack a propane portable stove that we'll set up outside when we're in a place for several days.

It's fun to read about your travel setup. That actually sounds quite capable. Are the oven and range also powered by propane?

When i was a kid, a friend's parents had a Patagonia camper van if i recall correctly. I was surprised how much they crammed in there. A tiny little toilet/shower combo, a sink and range, and the back converted between an
eating table with seats, and a bed, with another bunk above.

type place) to Mexican to Thai (where we got sushi).

The Mexican and Thai places sound good to me. I've seen you mention
Wegman's a lot. I looked at some store photos and it brought to mind
Market of Choice here. So much so, that i can't help but suspect that
MoC was modeled after Wegman's.

I hope your Fidonet access settles down...

The other night i made a Benihana Fried Rice recipe and was pleased
with the results. Rather than toasted sesame seeds, i just added a
few tablespoons of toasted sesame oil around the edges and stirred it
in.

---------- Recipe via Meal-Master (tm) v8.02

Title: BENIHANA'S FRIED RICE
Categories: Rice, Oriental
Yield: 10 servings

1 c Uncooked rice
5 tb Butter
1 c Chopped onion
1 c Chopped carrots
2/3 c Chopped scallions
3 tb Sesame seeds
5 Eggs
5 tb Soy sauce
Salt
Pepper

Cook rice according to package directions. In a large
skillet melt butter. Add onions, carrots and
scallions. Saute until carrots are translucent. Set
aside. Heat oven to 350 degrees. Place sesame seeds in
a shallow pan. Bake until golden brown (10 to 15
minutes), shaking pan occasionally for even color.
Lightly grease another skillet. Beat eggs. Pour into
hot skillet. Cook as you would scrambled eggs. Combine
rice, vegetables, sesame seeds and eggs. Add soy
sauce. Stir. Salt and pepper to taste.

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