CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
100 |
Servings |
INGREDIENTS
1 1/4 |
ga |
WATER |
20 |
lb |
FRANKFURTERS |
200 |
|
BUN FRANKFTR 13OZ #105 |
INSTRUCTIONS
1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE
OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR
STOCK POT. KEEP HOT UNTIL SERVED.
3. SERVE HOT ON ROLLS.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB
PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.
NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET
CONTROL TO MEDIUM; FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME.
DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.
3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE
BREAD MAY BE USED.
4. ROLLS MAY BE TOASTED IF DESIRED.
Recipe Number: N03000
SERVING SIZE: 2 SANDWIC
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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