stuffed franks
| Measure | Ingredient |
|---|---|
| 2 cups | Cracker Crumbs |
| ½ cup | Celery; Finely Chopped |
| ⅓ cup | Evaporated Milk |
| ¼ cup | Onion; Finely Chopped |
| ¼ cup | Pimiento; Chopped |
| ¼ cup | Fresh Parsley; Chopped |
| ¼ cup | Butter Or Regular Margarine; |
| Melted | |
| ¼ teaspoon | Pepper |
| 12 larges | Frankfurters; NOT Wieners |
| ¾ cup | Ketchup |
Combine the cracker crumbs, celery, milk, onion, pimiento, parsley, butter and pepper in a bowl, mixing lightly but blending well. Set aside. Place the frankfurters in pairs on six 12-inch lengths of heavy duty foil. Split the franfurters lengthwise almost halfway through and stuff each with ¼ cup of the crumb mixture. Spoon the ketchup envenly over each frankfurter. Securely wrap each portion into a loose packet and refrigerate. When ready to grill, cook the frankfurter packets 6-inches from red-gray coals (High Heat). Grill for 15 minutes (DO NOT turn the packets). Serve hot.
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