Monday, January 23, 2006

Jazzy Cocktail Franks


1 cup ketchup
1 pound cocktail franks
1 to 2 tablespoons chopped jalapeno peppers
1/2 cup grape jelly
8 ounces undrained crushed pineapple in juice

Combine ketchup, pineapple, grape jelly and jalapeno peppers. Cook over medium heat, stirring, until jelly is melted. Stir in 1 pound cocktail franks; heat.

Serve warm with wooden picks.

Makes 12 to 15 servings.


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