| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 6 | To 8 | ||
INGREDIENTS
| 1 | Whole cranberry sauce | |
| 1 | 16 oz. sliced peaches | |
| without the juice [I used | ||
| the peaches in light | ||
| juice | ||
| 60% less calories no | ||
| corn | ||
| syrup] | ||
| 2 | c | Uncooked oatmeal |
| 3/4 | c | Flour |
| 3/4 | c | Oil, I used 1/4 it was OK |
| but next time I'll try | ||
| 1/3 | ||
| cup | ||
| 1 | t | Cinnamon |
| 3/4 | c | Brown sugar, I used 1/4 cup |
| and thought it was fine |
INSTRUCTIONS
Source: Lincoln Square Synagogue Cookbook serves 6-8 people (unless one is smitten by its taste and hogs it all!) Mix dry ingredients plus oil. Grease 8-inch square pan. Spread half of dry ingredients in pan. In separate bowl, drain peaches and mix with cranberry sauce. Pour that mixture into the pan. Add remaining dry mixture. Bake uncovered (I covered it) at 350 degrees for one hour. Serve hot. Posted to JEWISH-FOOD digest V97 #014, by Chava Willig Levy <primerib@mail.idt.net> on Tue, 14 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 0mg
Sodium: 65.3mg
Potassium: 96.7mg
Carbohydrates: 32.3g
Fiber: 2.3g
Sugar: 3.4g
Protein: 3.8g