Yield: 6 Servings
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; |
\N \N | 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.