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Peach Crisp (oatmeal Cook

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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.

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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


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