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1 cup chili sauce
Combine first four ingredients in removable liner of crockpot; 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 temperature while serving.
Poster's Notes:
Posted by Larry Kluger
Nutritional Info Per Serving: N/A
1 cup currant jelly
3 tablespoons lemon juice
1 tablespoon mustard, prepared
2 pounds hot dogs, or cocktail franks
2 27-oz. cans pineapple chunks
Actually I never made these, but the ingredients look excellent in combination. I try to stay away from prepared foods, franks in particular, as you never know how they, and what they are made with. But, this dish looks so good I too may make them.