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