Frank'n Apple Scallop

Frank'n Apple Scallop might make a good economy dinner for the Autumn season. It is from The Budget-Watcher's Cookbook by Kay Sullivan, copyright 1971.

Frank'n Apple Scallop

2 large apples (about 1-1/2 lbs.)

2 teaspoons lemon juice

1 pound frankfurters

3 tablespoons butter or margarine

2 medium onion, sliced 1/4 inch thick (1 cup)

1 (6 oz.) can apple juice

3 tablespoons brown sugar, firmly packed

1/2 teaspoons salt

Core apples but do not peel; cut into 1/2-inch-thick wedges. Sprinkle with lemon juice. Cut each frankfurter on the diagonal into thirds. In hot butter in large skillet saute onion slices until golden and tender- about 5 minutes. Add apple wedges, frankfurters, apple juice, brown sugar, and salt; stir gently.Simmer, covered, about 15 minutes, or until frankfurters are puffed and apple is tender. Arrange on heated platter. Good served with potato pancakes. Makes 4 to 6 servings.