Cut hot dogs 1/4-inch thick.
Mix jelly and mustard together. Put all ingredients into a pot.
Simmer 25 minutes.
Serve warm. Be sure to try the Fancy Saucy Franks.
In a 3-quart saucepan, cook preserves and barbecue sauce until bubbly.
Cut franks 1/4-inch thick.
Add franks to saucepan. Boil.
Simmer 20 minutes.
Mix water and cornstarch until smooth. Add to hot mixture.
Cook until thick.
Serves 25.
Melt jelly over medium heat; blend in mustard.
Add franks; stir gently until franks are heated through and covered in jelly mixture.
Place in server over candle warmer.
Serve with toothpicks.
Yields 6 to 8 servings.
Score franks in corkscrew fashion.
In skillet, brown franks lightly in butter.
Add remaining ingredients, except green pepper.
Simmer, covered, about 10 minutes.
Add green pepper and cook, covered, 5 minutes more.
Serve over hot cooked noodles or over buns.
Serves 4 or 5.
Mix ketchup, soy sauce, vinegar, sriracha, brown sugar, sesame oil, ginger, and garlic in a saucepan and bring to a simmer over low heat. Add franks and heat until warm, about 5 minutes. Serve with toothpicks.
Combine first 6 ingredients in a 1 1/2-quart casserole.
Cover with plastic wrap and microwave on High for 1 1/2 to 2 1/2 minutes or until hot.
Stir in franks.
Cover and cook 4 to 5 minutes on High, stirring once.
Heat equal amounts grape jelly and catsup in saucepan or microwave, uncovered, at High 1 to 2 minutes until mixture can be blended smooth.
too. I recommend this basic recipe: Recipe #188835.
Cook beef, onion
Score franks; brown in margarine.
Add rest of ingredients, except green pepper. Simmer 10 minutes.
Add peppers and simmer 5 more minutes.
Serve over noodles or rice.
Brown scored dogs in buttered skillet.
Add ingredients, except peppers.
Simmer 10 minutes.
Then add peppers and cook 5 minutes. Pour over cooked noodles.
Heat the chili, salsa, salt and pepper and simmer for at least 15 minutes.
Boil franks.
Serve franks on buns with onion (optional) and Cheddar cheese with chili.
Melt jelly in slow cooker. Stir in seasonings until blended.
Drain pineapple chunks and cocktail franks. Discard juice. Stir into slow cooker.
Cover and cook on low 1-2 hours.
In butter or margarine, saute celery and green pepper until tender.
Add all but franks.
Simmer, uncovered, for 15 minutes. Add franks and cook in sauce until they swell.
In large saucepan, mix all ingredients, except franks.
Cover and simmer at least 2 hours, stirring occasionally.
(Can be made ahead to this point.
Cover and refrigerate up to 24 hours. Reheat sauce until hot.)
Add franks and simmer until heated through (about 5 to 10 minutes).
Mix all ingredients except franks in crock-pot.
Cook on high until bubbly; add franks.
Turn on low and let simmer.
Serve from crock-pot.
Slice franks crosswise 8 times, cutting 3/4 of the way through.
In large skillet fry franks in butter until slightly browned and curved.
Remove and reserve.
Add onion rings to butter in skillet.
Saute until transparent.
Add applesauce, water and bouillon cube.
Simmer, stirring until cube dissolves. Add sauerkraut and celery seed.
Mix well.
Arrange franks on top of mixture and cover.
Simmer 25 to 30 minutes.
Cut franks in 1-inch pieces.
Melt jelly, mustard and bourbon over medium heat; stir in franks.
Simmer until franks are cooked and sauce is thickened slightly.
Serve in a chafing dish.
Pat franks dry.
Mix baking mix and water until soft dough forms.
Beat vigorously 20 strokes. Divide dough into 10 equal parts.
Pat 1 part dough around each frank with fingers floured with baking mix completely covering franks.
(Can be wrapped and refrigerated at this time up to 24 hours.)
Brush cooking grill with oil. Grill franks about 4-inches from coals until brown, about 15 minutes.
Have cheese at room temperature; mix cheese with fork until it has a smooth, buttery consistency.
Add pickle relish, mustard, chili sauce and salad dressing; mix well.
Split franks almost through lengthwise.
Fill franks with deviled cheese mixture. Grill or broil until franks are hot and cheese is slightly melted.
Cut franks in half (crosswise).
Wrap bacon around franks and secure with toothpicks.
Put franks in crock-pot.
Put layer of brown sugar on top and layer until all are in the pot.
Cook on low for 3 hours.
Dip out grease occasionally.
Serve hot, alone or with sweet and sour mustard.