On Thursday, March 28, 2013 9:40:46 AM UTC-5, 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
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> "Variety Meats".
>
>
>
> Tangerine-Glazed Frankfurters
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>
>
> 1 6-oz. can concentrated tangerine juice
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> 4 tsp. cornstarch
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> 1/3 c. firmly packed light brown sugar
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> 1/3 tsp. dry mustard
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> 1 tbsp. Worcestershire sauce
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> 1/3 c. pickle relish
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> 2 lb. frankfurters
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>
>
> Mix the tangerine juice with 1 can water. Mix the cornstarch and sugar
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> in a skillet, then add the tangerine juice. Add the remaining
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> ingredients except the frankfurters and cook over low heat for 5 to 10
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> minutes or until thick, stirring frequently. Add the frankfurters and
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> cook for 10 minutes longer or until the frankfurters are glazed.
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>
>
> Oh, yum!
>
If they ever do *really* invent a "Wayback Machine," someone should travel back to 1980 and smash all of the bones in both of Martha Tate's hands with a hard rubber mallet.
>
> Jill

--Bryan