| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
|
Appetizers |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Holly farms chicken franks |
| 1 |
tb |
Vegetable oil |
| 2/3 |
c |
Apple jelly |
| 1 |
c |
Hot chili sauce |
| 2 |
tb |
Cider vinegar |
| 2 |
tb |
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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