Stuffed franks

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.

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