| 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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