1 12-oz. can luncheon meat (no good recipe starts with this)
2 tablespoons butter
1 1-pound can whole yams, drained
4 canned cling peach halves
1/4 cup orange marmalade
Cut meat in 4 slices. Melt butter in electric skillet preheated to about 360F. Add meat, yams, and peaches; brown on one side. Turn; sprinkle yams with salt; and peaches with cloves. Spoon marmalade over meat. Heat uncovered at about 230F, basting often, till hot and glazed, about 5 minutes. Makes 4 servings.
Peach Petal Pie
1 can (2 1/2 cups) peach-pie filling
About 10 1/4 inch slices refrigerated slice-and-bake sugar cookies
1 tsp. sugar
Heat pie filling; pour into 8-inch pie plate. Overlap cooky slices around edge of pie plate. Mix sugar and cinnamon together; sprinkle over cookies. Bake in moderate oven (350F) 35 to 40 minutes or till cookies are done. Serve warm in sauce dishes with ice cream. Makes 5 servings.