"frank" Dinner
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 4 | Servings | |
INGREDIENTS
| 1 | Bunch carrots, cleanedcut | |
| 1 | c | Chicken broth |
| Salt | ||
| 1 | Bay leaf | |
| 4 | Small potatoes, paredhalved | |
| 1 | Head cabbage, quartered | |
| 8 | Frankfurters |
INSTRUCTIONS
Parboil potatoes and carrots for 10 minutes. In large skillet, put the broth, bay leaf and parboiled vegetables. Cover and cook over medium heat 5 minutes. Arrange the cabbage in the skillet, cover and cook another 5 min. Sprinkle vegs. with salt. Add franks and simmer 5-1- min. longer or untill vegetables are tender. Serve from skillet, spooning broth over vegetables. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 10
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 256.3mg
Potassium: 51.8mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 1.2g