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Pat frankfurters dry. Mix baking mix, water and cheese until soft dough forms; beat vigorously 20 strokes. Divide dough into 10 equal parts. Pat 1 part dough around each frankfurter with floured hands, forming thin covering. (At this point, wrapped franks can be covered and refrigerated up to 24 hours.) Grill 4 inches from hot coals, turning frequently, until brown, about 15 minutes.
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