|Instant minced onion||2 Tablespoon|
|Evaporated milk||1⁄4 Cup (4 tbs)|
|Ground beef||1⁄2 Pound|
|Fine cracker crumbs||1⁄2 Cup (8 tbs)|
|Bottled hot pepper sauce||3 Dash|
|Cocktail franks||10 Ounce (Canned Or Packaged)|
|Stuffed green olives||6 Large|
|Butter/Margarine||1⁄4 Cup (4 tbs), melted|
|Liquid smoke||1 Dash|
For meat balls: soak instant onion in evaporated milk a few minutes.
Thoroughly combine meat and egg; add crumbs, milk, salt, and pepper sauce, mixing well.
Shape in 1 inch balls (makes about 16).
For totem pole effect, fill skewers in this order: meat ball, 2 cocktail franks (threaded crosswise), stuffed olive.
Combine butter and liquid smoke and brush on kabobs.
Rotate over hot coals about 5 minutes or till meat balls are done, brushing frequently with smoke butter.