| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Meats |
6 |
Servings |
INGREDIENTS
| 12 |
oz |
Frankfurters *1 |
| 3 |
tb |
Salad oil or fat |
| 3 |
tb |
Flour |
| 1 |
ts |
Salt |
| 1/8 |
ts |
Dry mustard |
|
ds |
Rubbed sage |
|
ds |
Curry powder |
| 1/8 |
ts |
Chili powder |
| 1 |
sm |
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 fat\oil 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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