Moe DeLoughan wrote:
> On 3/28/2013 9:40 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!
>
> This reminded me of an appalling recipe in the 1960s-era Betty Crocker
> barbecue cookbook my mom had. It was called 'Whirling Franks' and
> consisted of hot dogs and whole dill pickles alternately pinned through
> their midsections onto a rotisserie. They were brushed with barbecue
> sauce, grilled, and then served in buns. Oh, yum - a hot dill pickle
> with barbecue sauce inna bun!
>
> OMG - I found it online, along with the companion recipe for
> orange-glazed grilled bologna:
>
> http://www.badanduglyofretrofood.com...-outdoors.html
>
> God, I love the internet. Bringing nightmares back to life for the young
> and old.

Oh cool! I love sites like this!

--
Jean B.