13-minute Banquet
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Ingredients
- 1 can luncheon meat, (12 oz / 340 g)
- whole cloves, as needed
- 1 tablespoon butter
- 1 can yams, drained, (11 oz / 311 g)
- salt, as desired
- ⅓ cup peach preserves, or pineapple preserves
Instructions
- Slice luncheon meat into 8 slices, stud with whole cloves as desired.
- Melt the butter in a large non stick pan, when hot, brown the luncheon meat on both sides.
- Push the meat to the side and add the yams. Sprinkle with salt as desired.
- Spoon preserves over the yams and meat, continue cooking on low heat until hot and glazed, basting often, about 5-10 minutes.
- Serve and enjoy.
Notes
High cost per serving, still researching luncheon meat, and will make a shortcut to prepare the yams from fresh.
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