Recipe: Fiery Finger Kebabs (using hot dogs) (Brer Rabbit Molasses recipe, 1950's)

FIERY FINGER KEBABS

"Shish Kebabs, a Near-East name for skewer cooking, probably originated in medieval times when hungry warriors plunged their swords into chunks of meat to cook it over campfires. Today, in America, this is a popular barbecue treat, and Fiery Finger Kebabs is a simple, tasty version, due in part to the Molasses barbecue sauce."

1 envelope onion soup mix
1/2 cup catsup
1/4 cup vinegar
1/4 cup Green Label Brer Rabbit Molasses
2 teaspoons Worcestershire sauce
1/2 cup water
1 teaspoon chili powder
5 frankfurters, cut crosswise into fifths
8 pineapple chunks
8 (1 inch) squares green pepper
8 small whole onions, parboiled 5 minutes
2 tablespoons fat
8 frankfurter buns, heated

Combine onion soup mix, catsup, vinegar, Molasses, Worcestershire sauce, water and chili powder in saucepan. Bring to boil and simmer 5 minutes.

Meanwhile, prepare 8 kebabs as follows: to make 1 kebab, arrange 3 pieces of frankfurter alternately on a 5-inch skewer with 1 chunk pineapple, 1 square green pepper and 1 onion.

When all kebabs are arranged, heat fat in heavy frying pan and brown kebabs on all sides.

Lower heat, add sauce, cover and simmer 10 minutes, turning kebabs once.

Place kebabs between bun halves and remove skewers. Dip extra sauce over kebabs and serve hot.

Makes 5 servings
From: Faith's Collection at Recipelink.com
Source: Magazine recipe clipping, Brer Rabbit Molasses ad, 1959