| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 100 | Servings | |||
INGREDIENTS
| 10 | lb | FRANKFURTERS |
| 1 1/2 | ts | GARLIC DEHY GRA |
| 4 1/2 | lb | ONIONS DRY |
| 1 3/4 | c | PEPPER SWT GRN FRESH |
| 200 | BUN FRANKFTR 13OZ #105 | |
| 1/2 | lb | SHORTENING; 3LB |
| 1 | oz | PEPPER BLACK 1 LB CN |
INSTRUCTIONS
1. SAUTE' PEPPERS, CUT INTO STRIPS AND SLICED ONIONS IN SHORTENING OR SALAD OIL ON A 350 F. GRIDDLE UNTIL TENDER. SPRINKLE WITH BLACK PEPPER AND DEHYDRATED GARLIC. GRILL FRANKFURTERS SLOWLY ON GREASED 350 F. GRIDDLE, TURNING FREQUENTLY, UNTIL THOROUGHLY HEATED AND BROWNED. 2. TOP WITH 1 TBSP PEPPERS AND ONIONS. NOTE: 1. IN STEP 3, 12LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTER IN HALF LENGTHWISE TO FACILITATE SERVING. 2. ROLLS MAY BE TOASTED IF DESIRED. Recipe Number: N03005 SERVING SIZE: 1 SANDWICH 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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