INGREDIENTS

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 FRENCH ROLLS.
  :
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; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING
TIME.  DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.
NOTE:  3.  IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE
BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE
SERVING.
4.  ROLLS MAY BE TOASTED IF DESIRED.
Recipe Number: N03003
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:

“How can a moral wrong be a civil right?”