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.

Variation
Sweet and Sour Luncheon Meat: Omit tomato sauce.

Nutritional Facts:

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

More Recipes from the Managing Your Meals Cookbook:
Barbecued Frankfurters
Barbecued Luncheon Meat
Broiled Ham with Baby Limas and Cheese
Lunch Kabobs
Maple-Glazed Baked Ham
Orange-Glazed Pork Roast
Oven Pork Chops
Pan-Fried Sausage Links
Pigs in Blankets
Pork 'n' Cabbage
Pork Chop Skillet
Pork Pineapple Bake
Potato Frankfurters
Sausage Gravy
Sausage-Stuffed Acorn Squash
Sweet and Sour Pork