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!

Jill

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.

On 3/28/2013 10:49 AM, James Silverton wrote:
> 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.
>
>
I'm with you on sweet meat dishes. In the Easter thread I mentioned I
don't like glazed ham. I want to taste the ham, not a sickly sweet
sugary glaze. I also don't like most BBQ sauces due to the sugar; even
made from scratch some folks just go overboard.

I haven't looked but I don't recall ever seeing frozen concentrated
tangerine juice. I'll have to check just for grins.

Jill

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.

On 3/28/2013 11:06 AM, 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
>>
>> 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.

That's a great link, thanks! Aside from the pickles with hot dogs, my
god, who could resist the Peanutty Pork Chops?

Jill

jmcquown wrote:
> On 3/28/2013 11:06 AM, 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
>>>
>>> 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.
>
> That's a great link, thanks! Aside from the pickles with hot dogs, my
> god, who could resist the Peanutty Pork Chops?
>
> Jill

Those look truly repulsive!

--
Jean B.

On Mar 28, 10:06*am, Moe DeLoughan > wrote:
>
>
> 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.
>
>
Hahahahahahahahahaaaaaaaaaa!!!!!!!!!!!!!!!!!!

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.

On 4/1/2013 9:33 PM, Jean B. wrote:
> 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!
>
LOL! The Peanutty Pork chops remind me of a dish I made when I was a
young bride and trying things out. Peanut butter pork chops was what I
made and my husband at the time kidded me about that meal for years. I
was an adventurous cook and even sent myself to the hospital one time.
Luckily just me.



--
CAPSLOCK–Preventing Login Since 1980.

"jmcquown" > wrote in message
...
> 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!
>
> Jill



Sounds about like some BBQ sauce. :-)

Cheri

On 3/28/2013 11:21 AM, Cheri wrote:
> "jmcquown" > wrote in message
> ...
>> 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!
>>
>> Jill
>
>
>
> Sounds about like some BBQ sauce. :-)
>
> Cheri

Exactly why I don't care for sauced pulled pork or ribs.

Jill

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.
>
>Oh, yum!

Oh DEAR GOD!!!

In article >,
jmcquown > wrote:

> 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!

Now, now. If I can find the tangerine juice I'll be golden. I might try
the concotion over white rice, once. Orange juice just won't do. But,
mmmm!
I ate a lot of variations of this presently ridiculous stuff in the
fifties and sixties. I can't think of any of it that I hated.
Mom made outstanding meals with way overcooked root vegetables mostly. I
still wish Swanson's made a turkey dinner in aluminum. Loved that stuff.

leo

On Thu, 28 Mar 2013 22:13:32 -0700, Leonard Blaisdell
> wrote:

>In article >,
> jmcquown > wrote:
>
>> 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!
>
>Now, now. If I can find the tangerine juice I'll be golden.

Tropicana has orange tangerine juice... it's my favorite screwdriver
blend... it has a fairly strong tangerine flavor.
http://www.tropicana.com/#/trop_prod...PurePremium/60
Here ya go... I'm going to look for this next trip:
http://www.walmart.com/ip/Noble-100-...fl-oz/10449807

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
>
> "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!
>
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

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!
>
> Jill

It would be so easy to put together compilations of disgusting
food. (Yes, I know that has been done, but there is just so much
fodder.)

--
Jean B.

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?

"l not -l" > wrote in message
...
>
> On 28-Mar-2013, 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".
> Oh, man! I loved grape jelly meatballs; in the 70s I used to have a
> Christmas lunch for my employees. I supplied the 6 foot subs, drinks
> and chip; each attendee brought a dish to add to the meal. For years,
> one lady brought a huge crock-pot of meatballs in grape jelly and chili
> sauce; it was pretty much the first thing people lined up for and the
> first thing we ran out of.
>
> Of course at those same lunches, the second thing we ran out of was an
> appetizer of White Castles and Hodges (local favorite) chili. The White
> Castles were quartered and skewered; the diner then dipped the WC in a
> crock pot of Hodges chili. Oh, and we might have gone out for a few
> quick drinks before eating lunch. 8-)
> --
> Change Cujo to Juno in email address.
>
> Bad decisions make good stories.

One of my friends who considered himself to be a gourmand just raved about
those meatballs and said I should make them for potlucks. I considered it
but never did. I did make the Little Smokies in BBQ sauce. Those always
went over well.

I never did get the appeal of the giant sub sandwiches. Farrells used to
sell them and men seemed to love them.