Baked Frankfurters With S
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 3 | qt | WATER |
| 20 | lb | FRANKFURTERS |
| 3 | gl | SAUERKRAUT #10 |
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.
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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