Sweet-Sour Franks C P 4 93 Recipe
1 cup chili sauce
1 cup currant jelly
3 tbsp lemon juice
1 tbsp mustard, prepared
2 lb hot dogs, or cocktail franks
2 can pineapple chunks, 27 ozs. drained
Combine first four ingredients in removable liner; mix well to break
up jelly chunks. Place liner in base. Cover and cook on high 15 to 20
minutes to soften jelly and blend sauce ingredients. Cut hot dogs in
bite-size pieces and add. Add pineapple. Cover and cook on high for 2
hours; or low for 4 hours. Set control to low to maintain temperautre
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Sweet-Sour Franks C P 4 93 Recipe from the Recipes-4U Collection
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