Doug's Recipes


Southern Fried Quail | Beef Skillet Supper | BANANA DELIGHT | Turkey Stir-Fry | New Page Title | Cashew Chicken | Venison Cheeseburger Pie | Moist Grouse With Rice | PHEASANT SUPREME | SQUIRREL JUMBALAYA | Homemade Egg Noodles And Venison | SPORTSMAN'S SUPPER | BLACK FOREST ROAST | Special Bergers | INCREDIBLE ELK CHOPS | Dirt | Beef Tips | Lemon Lush | Peanut Butter Pie | PEACH OATMEAL CRISP | POTATO & HAM CASSEROLE | BREAST OF CHICKEN AND BLACK WALNUT SAUCE | BISCOTTI | SMOTHERED VENISON STEAK | SWEET TATER CASSEROLE | WILD ELK ROAST | Fried Wild Rabbit | LEMON JELLO CAKE | DORI'S CHOPS FOR FOUR | BARBECUED ELK | Joe's Barbecued Deer | Favorite Links | Contact Me

6 Cups peeled, sliced fresh peaches (about 2 1/2 lbs.)

1/2 cup. raisins

1/2 tsp. ground cinnamon, divided

1/8 tsp. ground nutmeg

Vegetable cooking spray

1/2 cup quick cooking oats, uncooked

2 tablespoons all purpose flour

2 tablespoons brown sugar

2 tablespoons chilled stick margarine, cut into small pieces

4 1/2 cups vanilla ice milk

Combine peaches, raisins, 1/4 tsp. cinnamon, and nutmeg in large bowl. Stir well. Spoon into 2 qt. casserole coated with cooking spray, then set aside. Combine oats, remaining cinnamon, flour, and sugar stirring well. Cut margarine with pastry blenderuntil mixture resembles coarse meal. Sprinkle evenly over peach mixture. Bake at 350 for 40 minutes or until lightly browned. Serve warm with vanilla ice milk. Serves 9