Baked Frankfurters With S

INGREDIENTS

INSTRUCTIONS

PAN:  18 BY 24-INCH ROASTING PAN              TEMPERATURE:  350 F.
OVEN  COMBINE SAUERKRAUT AND WATER.  HEAT TO SIMMER.  DRAIN OFF EXCESS
LIQUID. PLACE 1 1/2 gal SAUERKRAUT IN EACH PAN.  ARRANGE FRANKFURTERS
ON TOP OF SAUERKRAUT IN EACH PAN. BAKE 35 TO 40 MINUTES OR UNTIL WELL
HEATED.  NOTE:  1.  SAUERKRAUT AND FRANKFURTERS MAY BE LAYERED. PLACE
3/4 GAL  SAUERKRAUT IN EACH PAN; ARRANGE FRANKFURTERS ON TOP; COVER
WITH  REMAINING SAUERKRAUT.  NOTE:  2.  OTHER SIZES AND TYPES OF PANS
MAY BE USED. SEE RECIPE CARD  A-25.  Recipe Number: L11300  SERVING
SIZE: 2 FRANKFUR  From the <Army Master Recipe Index File> (actually
used today!).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

A Message from our Provider:

“We don’t change God’s message — His message changes us.”

Nutrition (calculated from recipe ingredients)
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Calories: 129
Calories From Fat: 43
Total Fat: 4.8g
Cholesterol: 8.2mg
Sodium: 754.7mg
Potassium: 329.6mg
Carbohydrates: 15.2g
Fiber: 4.2g
Sugar: 0g
Protein: 6.9g