| 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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