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Crown Roast Of Frankfurters With Baked Beansmeats, holiday 3 (16 oz.) cans baked beans 1/2 cup finely chopped onion 1/3 cup packed dark brown sugar 2 teaspoon dijon mustard 3 pkg (12 oz. ea.) frankfurters 1 (about 21 total) Preheat oven to 400F. IN a medium saucepan, combine baked beans, onion, brown sugar and mustard. Stir until well mixed. Cook over medium heat, stirring occasionally, until beans are hot, 10 to 15 minutes. Meanwhile, rinse frankfurters and blot dry with paper towels. Spear 3 hotdogs together by pushing a toothpick horizantally thorugh upper third of franks. Repeat with remaining weiners. Place a 6-inch-tall 1 1/2 to 2 quart baking dish about 4 1/2 inches in diameter (such as a bean pot) on an ovenproof serving platter. Lean frankfurters, skewered ends up, around outside edge of bean pot. Tie a piece of kitchen string around center of franks to secure them in a circle. Remove toothpicks. Transfer hot beans from saucepan to pot in center of franks and place platter and all in oven. Bake until weiners are golden brown and beans are bubbly, about 25 minutes. To serve, spoon beans directly form pot and use tongs to remove frankfurters. This is sure to be a kid pleaser at celebrations where adult food would not be appreciated. I can remember, when I was a kid, my grandmother for New Year's Day celebrations would always serve Lutefisk - (which I hated - it just stood there on the platter - a gelatinous - fish smelling opaque mess that shook like a live jellyfish and we kids were expected to eat it). I would far rather have had hot dogs!
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