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Peach Cobbler

10 cups peeled, sliced peaches
2 cups sugar
1 cup white corn syrup
1 can (6 ounces) frozen orange juice, thawed

Mix ingredients well and put into pint size bags and freeze.

Cobbler

Melt 1 stick margarine and pour into a 9-by-12-by-2-inch pan. Top with 2 pints frozen peaches—don’t stir. Mix 1 cup sugar, 1 cup self-rising flour, 1 cup milk; mix well. Pour over peaches—don’t stir. Dot with 3 to 4 tablespoons margarine.

Bake at 350 degrees until crust is golden brown.

Mary Hicks, Hickory

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