Sweet And Sour Devil Dogs - cooking recipe

Ingredients

1 lb. hot dogs (about 10)
1 (20 oz.) can pineapple chunks with juice
2 Tbsp. cornstarch
1 c. catsup
1 large onion, thinly sliced
3 Tbsp. light brown sugar
2 Tbsp. honey
4 cloves garlic, finely chopped
1/4 tsp. salt
1/4 c. fresh lemon juice

Preparation

Slice the hot dogs crossways into thirds.
Drain the pineapple, reserving 1/2 cup of the juice.
Blend the juice with the cornstarch.
Combine the catsup, onion slices, brown sugar, garlic and lemon juice in a 2-quart microwave-safe dish.
Stir the pineapple juice and cornstarch mixture.
Add the hot dogs, stirring to coat.
Cover with the casserole lid or vented heavy-duty safe plastic wrap.
Microwave on Full power for 5 to 6 minutes or until the sauce is bubbly and hot.
Add the pineapple chunks.
Cover the casserole.
Microwave on Full power for 3 to 4 minutes or until heated through-out.
Garnish the top of the casserole with lattice of mustard, if you wish.
Microwave on Full power for 10 minutes.
Makes 6 servings.