About the Blog - Fragments of a Life

This blog will contain things I have written; some of my best photos; and a selection of my favourite recipes. I am truly fortunate to have traveled to and worked in fascinating places, met remarkable people, and seen many of the wonders of planet earth. Friends have urged me to write about these experiences and to publish my photographs. Maybe, one day, these will come together into a book. For now, they will be presented as fragments of a life since I am not yet prepared to "retire" and write. As well, for many years, I have been promising to publish my "cookbook". As I cannot get my act together to edit that all at once, I will start publishing those recipes one by one.

Friday, April 5, 2013

Baby Weiners - Cocktail Party Food



Red Currant Jelly and Mustard Dip

3/4 cup red current jelly
1/4 cup prepared hot mustard
Any good hot mustard will do, but I like a strong German mustard with seeds
1 pound baby weiners.


  • Melt the jelly over low heat until smooth. 
  • Stir in the mustard until you have a smooth sauce. 
  • Add the baby weiners and let them simmer in the sauce. 
  • Serve in a fondue dish with skewers, or on a chafing dish with toothpicks.



Grape Jelly and Barbeque Sauce

1 cup grape jelly
1 cup barbeque sauce
1/4 cup honey
1 tablespoon soy sauce
1 pound baby weiners


  • Melt the jelly over low heat until smooth. 
  • Stir in barbeque sauce, honey and soy sauce. 
  • Add the baby weiners and let them simmer in the sauce. 
  • Serve in a fondue dish with skewers, or on a chafing dish with toothpicks.





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