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Sweet-Sour Franks

"'When I married my husband more than 30 years ago, I asked my mother-in-law for some of his favorite dishes,' writes Diane Hendrixson of Wapakoneta, Ohio. 'Knowing money was tight, she sent this one that I still make.' It remains a bargain at 71¢ a serving."
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25 m servings
Original recipe yields 3 servings

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  1. Drain pineapple, reserving juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.
  2. In a large skillet, saute the onion and green pepper in margarine. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice.


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Very easy to make and quite tasty. This is a great basic recipe; it may need some dressing up in the spices category, but all in all, still very good. Will make again.

I admit I was nervous about making this. It sounded good but...weird. I finally bit the bullet and it is a new regular item on my menu!!!! I use Hebrew National hot dogs for everything, this i...

Easy, Delicious, and Low Budget. Great for our little family of four. I didn't have any green peppers but it still was savory. Thanks for the recipe.