Barbecued Luncheon Meat

Serves: 6
Total Calories: 72


1 (1-pound) can peaches cling, sliced
1 (8-ounce) can tomato sauce
1/4 cup brown sugar, packed
3 tablespoons cider vinegar
1/2 teaspoon salt
1/2 teaspoon Worcestershire sauce
1 teaspoon Dijon style mustard
1/4 cup onion finely chopped
1/2 teaspoon chili powder
1 (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.

Sweet and Sour Luncheon Meat: Omit tomato sauce.

Nutritional Facts:

Serves: 6
Total Calories: 72
Calories from Fat: 0

This Barbecued Luncheon Meat recipe is from the Managing Your Meals Cookbook. Download this Cookbook today.

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