Yield: 48 Servings
| Measure | Ingredient |
|---|---|
| 2 cups | Flour |
| 1½ cup | Oats |
| 1 cup | Coconut |
| 1 cup | Brown sugar; packed |
| 1½ teaspoon | Cinnamon |
| 1 teaspoon | Soda |
| 1 cup | Oleo or butter; softened |
| 1 cup | Orange marmalade |
| 1 can | (16-oz) whole-berry cranberry sauce |
| 1 cup | Nuts; chopped |
Combine flour, oats, coconut, sugar, cinnamon and soda. Add butter; mix until crumbly. Press 3 cups crust mixture in bottom of a greased 15x10-inch jelly roll pan. Combine marmalade and cranberry sauce. Spread evenly over crust. Combine nuts with remaining crust mixture. Sprinkle over cranberry mixture; press lightly. Bake at 350 degrees for 25-30 minutes. Cool completely. Cut into squares. Makes 48 squares.
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .