|Ground beef||1 Pound|
|Soft bread crumbs||3⁄4 Cup (12 tbs)|
|Milk||1⁄4 Cup (4 tbs)|
|Chopped onion||2 Tablespoon|
|Slightly beaten egg||1|
|Catsup||1 Cup (16 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Molasses||1⁄4 Cup (4 tbs)|
Combine first 7 ingredients; mix lightly.
Divide meat mixture into 6 portions.
Shape meat around franks, covering completely.
(Roll kabobs between waxed paper to make uniform.) Chill.
Insert skewers lengthwise through frankfurters.
For Sauce: Combine catsup, butter, molasses, and vinegar; brush over kabobs.
Wrap each kabob spiral-fashion with slice of bacon; secure with toothpicks.
Broil 3 inches from heat about 15 minutes, turning as needed to cook bacon.
Simmer sauce while kabobs are cooking; brush on kabobs just before removing from heat.
Serve in toasted coney buns; pass extra sauce.