Sweet & sour mock crown roast

6 servings

Ingredients

Quantity Ingredient
4 cans Luncheon meat (12 oz each)
½ cup Light brown sugar
1 tablespoon Flour
1 teaspoon Dry mustard
1 teaspoon Grated lemon peel
2 tablespoons Lemon juice
2 tablespoons Malt vinegar
½ cup Seedless raisins
¼ teaspoon Tabasco sauce
1 can Sweet corn (12 oz)

Directions

"ROAST"

SAUCE

FILLING

Open cans of luncheon meat. Cut each block of luncheon meat into four to within a quarter of an inch of the base of each piece to divide it into sections. Make up the sauce by mixing all the ingredients together and bringing to the boil. Pour the sauce over each piece of meat. Bake in the pan for 15 minutes in a 350 F oven.

TO SERVE: On a heated serving dish with the luncheon meat arranged to form a hollow square and the sauce from the pan poured over. Pile the heated, drained corn into the center of the "Crown Roast" and serve immediately garnished with parsley.

Origin: Marguerite Patten recipe cards Shared by: Sharon Stevens

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