| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
6 |
To 8 |
INGREDIENTS
| 1 |
cn |
Whole cranberry sauce |
| 1 |
cn |
(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 |
ts |
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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