Recipe for Swine Lake Ballet Sauce 
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Yield:
1 servings
Ingredients:
Amount Ingredient
1 cup YELLOW MUSTARD
1 cup CIDER VINEGAR
2/3 cup PACKED BROWN SUGAR
3 tbl PAPRIKA
1 tbl (HEAPING) CHILI POWDER
1 tsp GROUND RED PEPPER
1 tsp WHITE PEPPER
Instructions:
Instructions: MAKES ABOUT 2 CUPS

IN A MEDIUM SAUCEPAN, COMBINE INGREDIENTS OVER MEDIUM LOW HEAT, AND SIMMER 10 TO 15 MINUTES. SERVE WARM. REFRIGERATE UNUSED SAUCE UP TO SEVERAL WEEKS.

USES: AS A MARINADE, BASTE AND TABLE SAUCE FOR PORK OR POULTRY. BE CAREFUL...DOESNT WASH OUT OF TUTUS.

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