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Traditional Thai food is cooked on an open charcoal stove and meat and chicken are frequently barbecued. The Thai people rarely end a meal with an elaborate dessert but with the abundance of bananas in Thailand, the wide range of Thai dishes that include bananas, and their method of cooking, it's no wonder that a
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1 tsp (5 mL) oil 1/4 cup (50 mL) chopped onion 1 cup (250 mL) Ocean Spray® Whole Berry Cranberry Sauce 1/2 cup (125 mL) maple syrup 1/4 cup (50 mL) ketchup 1/4 cup (50 mL) cider vinegar Heat oil in a medium non-stick saucepan over medium heat. Add onion and cook until softened. Stir in remaining ingredients. Bring mixture to
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Rotisserie Barbecued Leg of Pork

1 Leg of pork,9-11# 1 t Mustard,dry
1 c Brown sugar 1/4 c Vinegar
2 T Flour 1/4 t Cloves,ground

1. Insert rotisserie rod through center of meat, place on rotisserie, and
cook over coals that have burned down to red and glowing ash. If using a
meat thermometer, angling it so tip is in center of meat but not
resting in fat or on rod, and roast to 170'F. If you have no thermometer,
roast 3-1/2 to 4 hours, depending on size of roast.

2. Combine remaining ingredients and brush on roast frequently for last 30
minutes of cooking.

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