Golden Sauced Franks
|Canned sweet potatoes||36 Ounce (2 Cans, 18 Ounce Each)|
|Canned pineapple chunks||15 1⁄4 Ounce (1 Can)|
|Frankfurters||1 1⁄2 Pound, cut in 1 -inch pieces|
|Packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Grated orange peel||1⁄2 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Chili sauce||2 Tablespoon|
Drain potatoes; cut up large pieces and set aside.
Drain pineapple, reserving syrup.
In 3-quart casserole combine potatoes, pineapple, and franks; set aside.
In a 2-cup glass measure combine the brown sugar and cornstarch.
Stir in the reserved pineapple syrup, orange peel, orange juice, water, vinegar, and chili sauce.
Micro-cook, uncovered, till thickened and bubbly, about 3 minutes, stirring after each minute.
Pour sauce over mixture in casserole.
Micro-cook, covered, 12 minutes, stirring every 3 minutes.