Peach crisp (oatmeal cook

Yield: 100 Servings

Measure Ingredient
½ pounds BUTTER PRINT SURE
4 cans PEACHES HALVES #2 1/2
6 ounces FLOUR GEN PURPOSE 10LB
1 pounds SUGAR; GRANULATED 10 LB
2 teaspoons NUTMEG GROUND
1 tablespoon CINNAMON GROUND 1 LB CN
1 teaspoon SALT TABLE 5LB

4½ 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 ⅞ 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, .

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