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Recipe: Cathy's Tipsy Franks
Similar Categories: Cathys, Tipsy, Franks
Cathy's Tipsy Franks 1/3 cup plum jelly 3 tblsp prepared mustard 3 tblsp boubon 1 pound beef franks - cut into one inch pieces (Oscar Meyer is best) OR Cocktail weiners Combine jelly and mustard. Cook on low heat until jelly dissolves. Add bourbon and franks. Heat thoroughly. Transfer to chafing dish. Use wooden toothpicks to serve. Makes 4 dozen Note from Cathy: "A friend says that she uses the same method except she uses 1 jar of Heinz cocktail sauce, 1 jar of grape jelly and franks. My mother just uses bottled Russian Salad Dressing. adds the franks and heats through".
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