benson@dcdwest.UUCP (Peter Benson) (03/25/85)
My friend down the hall, Joe Naylor, just left this recipe on
my desk and I thought I would share it with you. I have not
made this recipe, nor will I, since I would rather save my
Sterno for drinking. It's that old wood alcohol that puts
the twinkle in my eyes. Anyway, ...
FLAMING CABBAGE HEAD WEENIES
WITH PU PU SAUCE
PU PU SAUCE
1/2 cup sour cream
2 Tbl yellow mustard
I Tbl. brown sugar
1/2 Tbl Worchestershire sauce
1 Tbl wine vinegar
1 Tbl chili sauce
1 small onion, minced fine
1 tsp lemon juice
chili powder and salt to taste
Combine all ingredients in a sauce pan. Bring to a boil,
stirring occasionally. remove from heat; let stand at least
one hour before using.
FLAMING CABBAGE HEAD WEENIES
1 large head cabbage, red or green
25 to 30 cocktail weenies
1 can of Sterno
Rinse cabbage and trim base so that it stands evenly. Form
decorative petals by curling a few outer leaves down from top.
Cut a space in top center of head deep enough to hold Sterno
inside, with rim of can even with cabbage.
Light Sterno. Stick cocktail franks into flaming cabbage on
toothpicks or, if you are worried about burned fingertips,
provide long forks. Set warm pu pu sauce nearby for dipping.
Serves four to six.
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Peter Benson | ITT Defense Communications Division
(619)578-3080 | 10060 Carroll Canyon Road
decvax!ittvax!dcdwest!benson | San Diego, CA 92131
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