| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Main dish, Meats | 6 | Servings | |
INGREDIENTS
| 12 | oz | Frankfurters *1 |
| 3 | T | Salad oil or fat |
| 3 | T | Flour |
| 1 | t | Salt |
| 1/8 | t | Dry mustard |
| ds | Rubbed sage | |
| ds | Curry powder | |
| 1/8 | t | Chili powder |
| 1 | Bay leaf | |
| 29 | oz | Canned tomatoes, 1lb 13 oz |
| 8 | oz | Macaroni, cooked |
INSTRUCTIONS
the recipe calls for a 12 ounce can of frankfurters. Maybe a package of wieners would work. Cut franks in 1 inch pieces. heat fatoil add meat and brown lightly. Add flour and seasonings; blend with fat and franks in pan. Force tomatoes through a coarse sieve; Add pulp to ingredients in pan. Bring to boil, stirring constantly. Reduce heat; continue to cook until thickened. Serve over hot, drained macaroni. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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