| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 3 |
qt |
WATER |
| 25 |
lb |
KNOCKWURST FZ |
| 3 |
ga |
SAUERKRAUT #10 |
INSTRUCTIONS
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 KNOCKWURST ON TOP OF
SAUERKRAUT IN EACH PAN.
3. BAKE 35 TO 40 MINUTES OR UNTIL WELL HEATED.
NOTE: 1. SAUERKRAUT AND KNOCKWURST MAY BE LAYERED. PLACE 3/4 GAL SAUER-
KRAUT IN EACH PAN, ARRANGE KNOCKWURST ON TOP; COVER WITH REMAINING SAUER-
KRAUT.
2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE NO. A-25.
Recipe Number: L11301
SERVING SIZE: 1 KNOCKWUR
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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