recipe reviews for:

Party Franks

“This is a very old sweet and sour cocktail recipe; I remember looking forward to it as a kid at my Mom's holiday parties. It will look horrible and smell worse when first in the pan, but just wait. Don't ever tell what's in the sauce until after your guests have tasted it (otherwise they'll never try it). Serve with toothpicks; keep warm with a fondue pot. The sauce is kind of sweet, kind of sour, but not like Chinese food.”

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Reviewed: Mar. 16, 2013

I made this the way it is written for a movie snack for my husband. Plans changed and I needed a fast supper instead. Since this was already in the crockpot keeping warm, I thickened it up some with a little corn starch and served it over rice with peas on the side. It worked out very well for supper that night with enough left overs for my husbands lunch the next day.

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candy

Cooking Level: Intermediate

Reviewed: Jan. 16, 2011

I made these for a get together we had last night - and I was a little unsure - but everyone raved about them and the bowl was completely empty.

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3 users found this review helpful

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marisullivan

Cooking Level: Intermediate

Reviewed: Oct. 22, 2010

My husband's family used to make this all the time and he turned me onto them. We use currant jelly instead of the grape jelly and kilebasa sausage instead of the cocktail wieners. Definitely don't tell people what's in it prior to them trying it - I was very skeptical before I tried it, but it is good!

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Reviewer:

TygirlJojo

Cooking Level: Intermediate

Living In: Seattle, Washington, USA

Reviewed: Jun. 13, 2010

I've been making this for years! It was an old recipie handed down from my grandma. Its perfect for taking to parties, potlucks, and cookouts and there are never any leftovers! I recently took it to a friend's party ....there was a ton of food there but at the end of the night, the only dish completely empty was mine! Just make sure you simmer it and don't boil it. One time I got distracted and didn't keep a good eye on it the sauce looked like antifreeze on the plate lol but it still tasted fantastic!

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Reviewer:

ArmyChic

Cooking Level: Expert

Home Town: Brunswick, Ohio, USA

Living In: Akron, Ohio, USA

Reviewed: Dec. 16, 2008

I love jelly and mustard sauces for cocktail franks or smokies. Mmmmm! I like the grape jelly a lot, but my favorite is to use smokies with apple jelly and mustard (1 part apple jelly to 1/2 to 2/3 part regular prepared mustard; you can substitute a few tablespoons spicy mustard for more kick). Any way you make 'em, they're a fun and yummy little guilty pleasure! :D

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