Wednesday, September 16, 2009
A very slight variation on a favorite recipe
The New Karo All American Cook Book
2 tablespoons margarine
1 pound frankfurters, cut into 1-inch pieces I used a 12-oz package of all-beef hot dogs
2 tablespoons chopped onion
½ medium green pepper, cut into strips
1/3 cup Karo dark corn syrup
1 (8 ½ ounce) can crushed pineapple
2 tablespoons vinegar
1 tablespoon soy sauce
1 ½ tablespoons corn starch
¼ teaspoon salt
½ cup water
1 pimiento, cut into strips I used a small jar of chopped pimiento
Melt margarine in skillet. Add frankfurters, onion and green pepper. Saute until vegetables are tender. Stir in Karo syrup, pineapple with juice, vinegar and soy sauce. Meanwhile, combine corn starch and salt. Blend in water and add to mixture in skillet. Stirring constantly, bring to a boil and boil 1 minute. Stir in pimiento just before serving. If desired, serve over rice.
Makes 5 or 6 servings.
This is similar to Hawaiian Franks which we love but I thought it wouldn't hurt to try another version. Hawaiian Franks are a bit sweeter and I think I prefer that recipe but this one was good too.
Look at the size of the green pepper I picked up for this! It's taller and almost twice as wide as a soda can. I only used a small portion of it in this recipe.
This was an undated pamphlet cookbook from Karo that I picked up somewhere along the way. I'd guess it's from the 60s, possibly the early 70s. There are several recipes in it I'd like to try someday. Poor corn syrup gets a bad rap these days but if we were just using the regular stuff in a recipe every now and then instead of finding High Fructose Corn Syrup in just about every packaged product, it wouldn't be such a bad thing.
Question of the Day: Do you have any corn syrup in your pantry?