| 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.
A Message from our Provider:
“Have you made God smile today?”