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Pineapple-Mint
Sauce for Lamb
| ¼ c brown sugar
1 T cornstarch 2 c pineapple juice 8 drops mint extract 2 T lemon juice ½ t dried basil ½ t dried marjoram Combine brown sugar and cornstarch. Add
to remaining ingredients. Cook in saucepan over medium heat until mixture
boils. Serve hot with lamb
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