| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| 1 | cn | (16-oz) sliced cling peaches |
| 1 | tb | Cornstarch |
| 1/3 | c | Liquid brown sugar |
| 1 | cn | (8-oz) whole-berry cranberry sauce |
| 1/2 | ts | Cinnamon |
| 2 | tb | Butter or margarine |
| 2 | cn | (17-oz) yams |
INSTRUCTIONS
Drain peaches, reserving juice. Dissolve cornstarch in 1/4 cup peach juice. Set aside. In an 11-inch skillet, heat remaining juice, liquid brown sugar, cranberry sauce, cinnamon & butter. When butter is melted, add cornstarch mixture. Stir over medium heat until thickened. Add yams, cover skillet & cook 10 minutes. Stir in peaches & cook an additional 5 minutes or until heated thoroughly. PEGGY KELLEY From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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