Hot Dogging It

Party Barbecued Franks:

2 tsp. cornstarch
2 tsp. cold water
18 ounces peach preserves
1 cup barbecue sauce
2 pounds miniature hot dogs or smoked sausages

In large saucepan, combine cornstarch and water until smooth. Stir in preserves and BBQ sauce. Bring to boil, cook and stir for 2 minutes or until thickened. Stir in hot dogs until coated. Cover and cook for five minutes or until heated through.