Stuffed franks
6 Servings
Ingredients
| Quantity | 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 |
Directions
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.