Sqwertz wrote:
>
> On Thu, 28 Mar 2013 10:40:46 -0400, 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.
>
> Serve on hot dogs buns with peanut butter and mayonnaise.
>
> -sw

Oh yum. Got a picture of that, Steve?