[Paul’s] thrice-repeated prayer for the removal of the ailment was answered, not by his deliverance from it, but by his receiving the necessary grace to bear it – not simply to live with it but to be thankful for it. If his ministry was so effective despite this physical weakness, then the transcendent power was manifestly God’s, not his own. Infirmities like this were welcomed, together with the other hardships…if they were the condition on which the power of the risen Christ operated through him. They constantly reminded him not so much of his own inadequacy as of the total adequacy of Christ, in whom, when he was personally most weak, he knew himself to be most strong.

F.F. Bruce

CATEGORY	CUISINE	TAG	YIELD
	French		100	Servings

INGREDIENTS

1 1/4	ga	WATER
10	lb	FRANKFURTERS
100		BUN FRANKFTR 13OZ #105

INSTRUCTIONS

1.  PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE
OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
2.  DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR
STOCK POT.  KEEP HOT UNTIL SERVED.
3.  SERVE HOT ON FRENCH ROLLS.
  :
NOTE:  1.  IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB
PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.
NOTE:  2.  IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET
CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING
TIME.  DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.
NOTE:  3.  IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE
BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE
SERVING.
4.  ROLLS MAY BE TOASTED IF DESIRED.
Recipe Number: N03003
SERVING SIZE: 1 SANDWICH
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

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