Tangy Barbecued Franks
|Onion||1 Medium, thinly sliced|
|Chopped celery||1⁄4 Cup (4 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Condensed tomato soup||10 3⁄4 Ounce (1 Can)|
|Water||1⁄3 Cup (5.33 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Prepared mustard||2 Tablespoon|
|Worcestershire sauce||1 Tablespoon|
|Bottled hot pepper sauce||1⁄4 Teaspoon|
|Frankfurters||1 Pound (8 To 10 Pieces)|
In heavy 10-inch skillet over hot coals cook sliced onion, celery, green pepper, and garlic in butter or margarine till tender but not brown, about 10 minutes.
Stir in tomato soup, water, brown sugar, vinegar, mustard, Worcestershire, and hot pepper sauce.
Cover; bring to boil, allowing 15 to 20 minutes.
Score franks on bias; add to hot mixture.
Cook till heated through, about 10 minutes more, stirring occasionally.