2 med. size oranges
3 1/3 c. whole cranberry sauce
4 1/2 qt. cling peach slices (1 1/2 No. 10 cans)
1/3 c. quick cooking tapioca
2 tbsp. lemon juice
2 tbsp. butter

TOPPING:

1 qt. biscuit mix
4 eggs
1/3 c. milk or light cream
2 tbsp. butter
1/4 c. sugar
2 tsp. cinnamon

Cut oranges into sections and chop or bring to medium fine. Mix into cranberry sauce. Place sling peaches with syrup into 20 x 2 inch baking pan. Sprinkle with tapioca and lemon juice. Add cranberry-orange mixture and stir to blend. Dot mixture with butter. Place in 425 degree oven to heat while preparing topping.

Topping: Place biscuit mix in bowl. Beat eggs and add milk. Add egg-milk mixture to biscuit mix and stir until just evenly blended.

For drop biscuits, use No. 60 disher, and place over hot peach mixture. Sprinkle with cinnamon-sugar. Bake in 450 degree oven 15 to 20 minutes or until golden brown. Serve warm.

For pinwheel biscuits, roll dough on lightly floured cloth in an oblong, about 20 x 10 inches. Spread butter and cinnamon-sugar. Starting on long side, roll up "jelly roll" fashion and cut into 25 slices, about 3/4 inch thick. Bake as for drop biscuits.

Note" Biscuits will not bake properly unless peach-cranberry mixture is hot and heated first, as recipe indicates.

This recipe was used when we needed quantity for lunch servings and went over big.