PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN
1. COMBINE SAUERKRAUT AND WATER. HEAT TO SIMMER. DRAIN OFF EXCESS
LIQUID.
2. PLACE 1 1/2 gal SAUERKRAUT IN EACH PAN. ARRANGE FRANKFURTERS ON TOP OF
SAUERKRAUT IN EACH PAN.
3. 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:
“God loves everyone, but probably prefers \”fruits of the spirit\” over \”religious nuts!\””
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