On 3/28/2013 10:40 AM, jmcquown wrote:
> This sounds worse than "grape jelly meatballs". From the Southern
> Living 'Quick and Easy Cookbook' published in 1980, thank you Martha
> Tate of Oklahoma! This particular recipe is listed in the section for
> "Variety Meats".
>
> Tangerine-Glazed Frankfurters
>
> 1 6-oz. can concentrated tangerine juice
> 4 tsp. cornstarch
> 1/3 c. firmly packed light brown sugar
> 1/3 tsp. dry mustard
> 1 tbsp. Worcestershire sauce
> 1/3 c. pickle relish
> 2 lb. frankfurters
>
> Mix the tangerine juice with 1 can water. Mix the cornstarch and sugar
> in a skillet, then add the tangerine juice. Add the remaining
> ingredients except the frankfurters and cook over low heat for 5 to 10
> minutes or until thick, stirring frequently. Add the frankfurters and
> cook for 10 minutes longer or until the frankfurters are glazed.
>
> Oh, yum!

True! I don't like sweet meat dishes, not even Maryland Pit Barbeque,
which actively nauseates me.


--
Jim Silverton (Potomac, MD)

Extraneous "not" in Reply To.