"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
This recipe for Barbeque Franks, by Phyllis Giles, is from Phyllis Giles Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 lbs. hot dogs, cut in thirds 1 c. chopped onion 1 c. ketchup 1/3 c. Worcestershire sauce 1/4 c. sugar 1/4 c. cider vinegar 4 t. prepared mustard 1 t. pepper
In large bowl, stir together all of the ingredients. Place in 2, 9 x 13 pans with hot dogs in a single layer. Bake uncovered in 350 degree oven for 25 minutes or until hot dogs are hot and glazed. Serve warm with toothpicks.
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