| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
| 1 |
qt |
WATER |
| 20 |
lb |
FRANKFURTERS |
| 2 1/2 |
lb |
ONIONS DRY |
| 1 |
c |
SUGAR; GRANULATED 10 LB |
| 1 |
c |
SHORTENING; 3LB |
| 2 |
tb |
PEPPER BLACK 1 LB CN |
| 4 1/2 |
lb |
CATSUP TOMATO#10 |
| 6 |
tb |
MUSTARD FLOUR |
| 1 1/4 |
c |
WORCESTERSHIRE SAUCE |
| 1/4 |
c |
HOT SAUCE |
| 1 |
qt |
VINEGAR CIDER |
| 1/4 |
c |
PAPRIKA GROUND |
INSTRUCTIONS
PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN
1. CUT A 3-INCH SLIT IN EACH FRANKFURTER. PLACE FRAKFURTERS IN PANS, SLIT
SIDE UP. SET ASIDE FOR USE IN STEP 4.
2. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.
3. ADD SUGAR, PEPPER, MUSTARD FLOUR, PAPRIKA, WORCESTERSHIRE SAUCE, HOT
SAUC
CATSUP, VINEGAR, AND WATER. BRING TO A BOIL.
4. POUR 1 3/4 QT SAUCE OVER FRANKFURTERS IN EACH PAN.
5. BAKE 30 MINUTES OR UNTIL SAUCE BEGINS TO BROWN.
NOTE: 1. IN STEP 2, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ
FINELY CHOPPED ONIONS.
NOTE: 2. IN STEP 2, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A-11.
NOTE: 3. IN STEPS 2 AND 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL
INGREDIENTS. PREPARE 5 1/4 QT SAUCE ACCORDING TO INSTRUCTIONS ON
CONTAINER.
NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.
Recipe Number: L11400
SERVING SIZE: 2 EACH
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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