CHERRY PANDOWDY

10 pounds frozen tart cherries, thawed
8 eggs
1 1/2 cups water
1 cup butter or margarine, melted
1 tablespoon vanilla extract
4 cups all-purpose flour (1 pound)
1 cup old-fashioned or quick-cooking rolled oats, uncooked
1 cup granulated sugar
1 1/2 tablespoon baking powder
1 teaspoon ground nutmeg

Drain 3 cups of juice from cherries; discard juice. Portion cherries with remaining juice into two 18 x 12 x 2-inch baking pans.

TO PREPARE THE TOPPING:
Beat eggs with water, butter and vanilla.

Combine flour, oats, sugar, baking powder, nutmeg and salt. Stir into egg mixture just until blended.

Combine flour, oats, sugar, baking powder, nutmeg and salt. Stir into egg mixture just until blended.

Bake in a preheated 400-degree oven 40 to 45 minutes, or until bubbly and golden.

Cut each pan 5x5. Serve warm.

50 Servings
adapted from source: Cherry Marketing Institute