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Barbecued Luncheon Meat |
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Serves: 6 The recipe below is complete except for the ingredient amounts (_). Since the recipes offered at DVO.com are brand name recipes, our publisher partners require us to account for each recipe distributed. To get the entire recipe click Request Recipe below. This is the best Barbecued Luncheon Meat recipe on the web!!_ 1-pound can peaches cling, sliced _ 8-ounce can tomato sauce ___ cup brown sugar, packed _ tablespoons cider vinegar ___ teaspoon salt ___ teaspoon worcestershire sauce _ teaspoon dijon style mustard ___ cup onions finely chopped ___ teaspoon chili powder _ 12-ounce can pork luncheon meat Drain peaches, reserving juice for another purpose. Set aside 8 peach slices; cut remaining slices into 2 or 3 pieces. In large saucepan or skillet, combine peach pieces with remaining ingredients except luncheon meat. Bring to boil; simmer over low heat 5 minutes. Drain drippings from luncheon meat. Make 8 cuts, almost but not quite, through bottom of loaf, providing 9 slices. Insert 1 reserved peach slice into each cut. Place sliced meat with peaches into sauce. Cover saucepan; simmer until meat is hot, about 15 minutes. To serve, place luncheon meat on small platter. Spoon 1/2 cup sauce over meat. Serve remaining sauce in separate bowl. Variation Sweet and Sour Luncheon Meat: Omit tomato sauce. Pan-Fried Sausage Links Pork Chop Skillet Pigs in Blankets Oven Pork Chops Sweet and Sour Pork Orange-Glazed Pork Roast Broiled Ham with Baby Limas and Cheese Sausage-Stuffed Acorn Squash Pork Pineapple Bake Lunch Kabobs Barbecued Frankfurters Potato Frankfurters Barbecued Luncheon Meat Maple-Glazed Baked Ham Pork 'n' Cabbage |
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