Prize-Winning Creole Jambalaya
INGREDIENTS:
1/2 c Packed brown sugar 3 c Sliced fresh (about 3 medium
1/2 c Chopped almonds -Or frozen (thawed) peaches
1/3 c Margarine or butter 6 sl Angel food or pound cake
1/2 c Packed brown sugar 3 c Sliced fresh (about 3 medium
1/2 c Chopped almonds -Or frozen (thawed) peaches
1/3 c Margarine or butter 6 sl Angel food or pound cake
Heat brown sugar, almonds and margarine in 10-inch skillet to boiling; reduce heat. Stir in peaches. Cover and simmer about 3 minutes or until peaches are hot. Serve warm or cool over angel food cake. 6 SERVINGS; 390 CALORIES PER SERVING. To Microwave: Place brown sugar, almonds and margarine in microwavable 2-quart casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until boiling. Stir in peaches. Microwave uncovered 1 to 2 minutes longer or until peaches are hot. Continue as directed.