1 to 1 1/4 lbs. frankfurters
2 tbsp. butter
2 med. onions, sliced
1 clove garlic, minced
1 green pepper
2 to 3 stalks celery
1 can (16 oz.) whole tomatoes with liquid
1 tsp. dried oregano leaves
1/2 tsp. paprika
Salt and pepper to taste

Cut each frankfurter into thirds. Melt 1 tablespoon butter in a skillet. Lightly brown the frankfurters. Remove and keep warm. Add remaining butter. Saute onions until lightly browned. Add the garlic. Saute 1 minute longer. Stir in green pepper and celery. Cook 3 minutes or until tender-crisp. Add tomatoes with liquid, oregano, paprika, black pepper and salt to taste. Simmer until heated through. Serve immediately.