| Dunking Frankfurters
2 cups of finely chopped onions
1/4 cup of salad oil
one 14 ounce bottle of catsup (1 1/4 cups)
1/2 cup of water
1/4 cup of brown sugar
1 tablespoon of vinegar
2 tablespoons of Worcestershire sauce
1/2 teaspoon of dry mustard
1 teaspoon of salt
1 teaspoon of liquid smoke
1 1/2 dozen of frankfurters |
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Cook the onions in hot salad oil until almost tender. Add remaining ingredients except franks, simmer uncovered for 15 minutes. Meanwhile, score franks in corkscrew fashion, cutting round and round, roast on grill top or in wire broiler over hot coals. Drop into sauce to keep hot until serving time or tuck them in toasted buns and spoon on sauce. Makes 9 servings |
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