This is one of those beloved family recipes that is more important to preserve than it is to eat. We have the original card upon which the recipe was typed by my spouse’s mom, with her own hand-written tips and modifications – like the note written in red felt-tip pen suggesting an alternative to seasoned tomato sauce: “1 (6 oz.) can of paste plus ½ 1 can water or pineapple juice.” The strikeouts are part of the note. I love that – it’s like seeing the nature of life as a work-in-progress.
1 (8 ounces) can seasoned tomato sauce
or
1 (6 ounce) can of tomato paste and 6 ounces pineapple juice
1 (9 ounce) can pineapple tidbits
½ teaspoon salt
1 tablespoon brown sugar
1 pound (8 – 10) frankfurters
1 tablespoon prepared mustard
1 tablespoon finely chopped onion
1/8 teaspoon chili powder
1 tablespoon vinegar
In skillet, combine all ingredients except franks. Simmer, uncovered, for 5 min. Add franks, cover and simmer 5 min. longer, or until heated through.
I believe this is served with white rice.
Recipes out of the Blond Box 