| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 2 | c | Cracker Crumbs |
| 1/2 | c | Celery; Finely Chopped |
| 1/3 | c | Evaporated Milk |
| 1/4 | c | Onion; Finely Chopped |
| 1/4 | c | Pimiento; Chopped |
| 1/4 | c | Fresh Parsley; Chopped |
| 1/4 | c | Butter Or Regular Margarine; |
| Melted | ||
| 1/4 | ts | Pepper |
| 12 | lg | Frankfurters; NOT Wieners |
| 3/4 | c | Ketchup |
INSTRUCTIONS
Combine the cracker crumbs, celery, milk, onion, pimiento, parsley, butter and pepper in a bowl, mixing lightly but blending well. Set aside. Place the frankfurters in pairs on six 12-inch lengths of heavy duty foil. Split the franfurters lengthwise almost halfway through and stuff each with 1/4 cup of the crumb mixture. Spoon the ketchup envenly over each frankfurter. Securely wrap each portion into a loose packet and refrigerate. When ready to grill, cook the frankfurter packets 6-inches from red-gray coals (High Heat). Grill for 15 minutes (DO NOT turn the packets). Serve hot. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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