RBP
By Lisa Bryant

Today on DelmarvaLife –

Brent Lewis

2,800 miles separate Delmarva from Hollywood, but the connection is stronger than you may think. Author, Brent Lewis joins us to talk about that connection and the book he wrote about it called, “Stardust by the Bushel: Hollywood on the Chesapeake Bay’s Eastern Shore.”

Rehoboth Beach Patrol

Do you have what it takes to be on the Rehoboth Beach Patrol? We find out how to get involved in this more th an 100-year-old treasure on Delmarva.

Curling

Today’s Monday Memories take us back quite a few years, when we explored the sport of curling on Delmarva. We revisit the rink and the

club

that makes it happen.

Breakfast Pie with Bacon Lattice

Personal Chef, Deborah Lee Walker joins us in the DelmarvaLife kitchen to show us how to make a breakfast pie with bacon lattice.

Breakfast Pie with Bacon Lattice

Bacon Lattice

1-pound regular cut bacon

parchment paper

1. Preheat oven to 245 degrees.

2. Arrange half of the bacon slices horizontally in tight parallel rows on a baking

sheet lined with parchment paper. Begin to build the weave: starting in the

center, fold back the even-numbered strips.

3. Lay a slice of bacon perpendicular to the unfolded bacon.

4. Unfold the even-numbered strips over the newly added bacon strip.

5. Fold back the odd-numbered strips.

6. Lay a second perpendicular slice of bacon next to the first; then unfold the

odd-numbered strips over it.

7. Continue weaving the bacon, alternating folding and unfolding even and odd-

numbered strips of bacon.

8. Cover the weave in plastic wrap and gently roll it with a rolling pin to tighten

weave.

9. Cook for 12 minutes, remove from oven, and allow to cool. Using a paper

towel, blot any excess grease.

Savory Pie Filling

1 prepared pie dough (homemade or store bought)

6 eggs

2 cups half and half

2 tablespoons fresh parsley, minced

2 large garlic cloves, minced

½ small yellow onion, finely chopped

1 teaspoon kosher salt

½ teaspoon black pepper

1 ½ cups favorite shredded cheese

¼ cup sautéed spinach, drained and chopped

1. Preheat oven to 375 degrees.

2. Press prepared pie dough into pie pan.

3. In a large bowl, beat the eggs. Whisk in the cream, parsley, garlic, onions,

salt, pepper, cheese, and spinach.

4. Pour the mixture into the prepared pie crust.

5. Very carefully place precooked bacon lattice on top. Using a pair of scissors,

trim off the square edges so the lattice matches the circumference of the pie.

6. Place the pie on a rimmed baking sheet and cook 60 to 70 minutes.

7. Allow to rest on a cooling rack for 3 minutes and serve immediately.

Cherry Pineapple Dump Cake

Cherry Pineapple Dump Cake

This amazing dessert is perfectly “presidential,” or at least we like to say it is, ’cause we got the inspiration for this recipe from all those stories about George Washington chopping down a cherry tree. This easy dump cake recipe is one we’re sure he would have loved.

What You’ll Need

  • 1 (21-ounce) can cherry pie filling
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (15-1/4-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
  3. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
  4. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

Notes