Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

--------------------------"ROAST"-------------------------------
4 cn Luncheon meat (12 oz each)

---------------------------SAUCE--------------------------------
1/2 c Light brown sugar
1 tb Flour
1 ts Dry mustard
1 ts Grated lemon peel
2 tb Lemon juice
2 tb Malt vinegar
1/2 c Seedless raisins
1/4 ts Tabasco sauce

--------------------------FILLING-------------------------------
1 cn Sweet corn (12 oz)

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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