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Combine vinegar, water, sugar, salt, bay leaf, cloves and raisins. Let stand for 1/2 hour. In covered blender jar, blend gingersnaps (in 2 runs) at low speed until crumbled; set aside. Blend onion (in 2 runs) at high speed until chopped. Saute onion in butter until lightly browned. Add gingersnap crumbs and liquid from raisin mixture; cook, stirring now and then until thick and smooth. Add raisins (discard bay leaf and cloves), pineapple, and turkey. Simmer for 10 minutes. Serve over rice. Makes 4 to 6 servings. Pork Snap Variation: Substitute pork for the turkey. Add 1 to 2 tsp prepared mustard to the sauce. Formatted by Mardi Desjardins March 10, 1998 Recipe by: The Gold Medal Blender Cookbook by Marie R. Hamm, 1971 Posted to MC-Recipe Digest by Mardi
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|Serving Size: 1 Serving (134g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 124 (33%)|
|Amt Per Serving||% DV|
|Total Fat 13.7g||18 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 2.9g|
|Cholesterol 9.9mg||3 %|
|Sodium 262.8mg||9 %|
|Potassium 443.1mg||12 %|
|Total Carbohydrate 65.8g||19 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 62g|
|Protein 3.6g||5 %|
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Calories per serving: 381
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