| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 1/2 | lb | BUTTER PRINT SURE |
| 4 | PEACHES HALVES #2 1/2 | |
| 6 | oz | FLOUR GEN PURPOSE 10LB |
| 1 | lb | SUGAR, GRANULATED 10 LB |
| 2 | t | NUTMEG GROUND |
| 1 | T | CINNAMON GROUND 1 LB CN |
| 1 | t | SALT TABLE 5LB |
| 1 7/8 | c | PS EVENLY OVER PEACHES IN EACH PAN. STIR LIGHTLY , PS EVENLY OVER PEACHES IN EACH PAN. STIR LIGHTLY TO MOISTEN |
INSTRUCTIONS
4 1/2 lb PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 375 F. OVEN : DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 2. ARRANGE ABOUT 3 QT PEACHES IN EACH GREASED PAN. POUR 3 CUPS JUICE OVER PEACHES IN EACH PAN. COMBINE SUGAR, FLOUR, SALT, CINNAMON, AND NUTMEG; SPRINKLE ABOUT FLOUR MIXTURE. USE OATMEAL COOKIE MIX COMBINED WITH SOFTEN BUTTER OR MARGARINE; MIX UNTIL CRUMBLY. BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED. CUT 6 BY 9. SERVE WITH SERVING SPOON OR SPATULA. Recipe Number: J00803 SERVING SIZE: 1 SPOONFUL From the <Army Master Recipe Index File> (actually used today!). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Need a new life? God accepts trade-ins”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 18
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 23.3mg
Potassium: <1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 4.5g
Protein: <1g