Spicy Chafing Dish Franks And Apples
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Appetizers | 8 | Servings | |
INGREDIENTS
| 1 | Holly farms chicken franks | |
| 1 | T | Vegetable oil |
| 2/3 | c | Apple jelly |
| 1 | c | Hot chili sauce |
| 2 | T | Cider vinegar |
| 2 | T | Worcestershire sauce |
| 2 | Green-skinned apples | |
| unpeeled and cut in 1" | ||
| chunks | ||
| Toothpicks |
INSTRUCTIONS
Cut each frankfurter into 4 pieces. Heat the oil in a skillet and sauté the frankfurters for about 4 minutes, turning to cook each side evenly. In a saucepan or chafing dish, combine the jelly, chili sauce, vinegar and worcestershire sauce. Heat gently, stirring often, until hot and the jelly is melted and smooth. At serving time, add the cooked frankfurters and the apple pieces to the sauce. Heat about 5 minutes until the apples and frankfurters are thoroughly warmed. Serve hot with toothpicks for spearing the frankfurters and apples. Yield: 8 - 10 hors d'oeuvre servings. Busted by Barb at Possum Kingdom Lake Texas NOTES : This recipe can be made early in the day, but the apples should be added at the last minute. Pears can be substituted for the apples. Recipe by: Possum Kingdom Lake Cookbook Posted to MC-Recipe Digest V1 #955 by "abprice@wf.net" <abprice@wf.net> on Dec 12, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 86
Calories From Fat: 15
Total Fat: 1.8g
Cholesterol: 0mg
Sodium: 61.8mg
Potassium: 36.7mg
Carbohydrates: 18.2g
Fiber: 0g
Sugar: <1g
Protein: 0g