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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 cn PEACHES HALVES #2 1/2
6 oz FLOUR GEN PURPOSE 10LB
1 lb SUGAR; GRANULATED 10 LB
2 ts NUTMEG GROUND
1 tb CINNAMON GROUND 1 LB CN
1 ts SALT TABLE 5LB

INSTRUCTIONS

4 1/2 lb -
PAN:  18 BY 26-INCH SHEET PAN                  TEMPERATURE:  375 F. OVEN
  :
1.  DRAIN FRUIT; RESERVE JUICE FOR USE IN STEP 2.
2.  ARRANGE ABOUT 3 QT PEACHES IN EACH GREASED PAN. POUR 3 CUPS JUICE
OVER PEACHES IN EACH PAN.
3.  COMBINE SUGAR, FLOUR, SALT, CINNAMON, AND NUTMEG; SPRINKLE ABOUT
1 7/8 CUPS EVENLY OVER PEACHES IN EACH PAN.  STIR LIGHTLY TO MOISTEN FLOUR
MIXTURE.
4.  USE OATMEAL COOKIE MIX COMBINED WITH SOFTEN BUTTER OR MARGARINE; MIX
UNTIL CRUMBLY.
5.  BAKE 40 MINUTES OR UNTIL TOP IS LIGHTLY BROWNED.
6.  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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