franks & potatoes
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- Casseroles
- Meats
- Yield
- 4 Servings
| Measure | Ingredient |
|---|---|
| 1 teaspoon | Oil |
| 3 larges | Green peppers -- cut in 1/2" |
| Strips | |
| 2 larges | Onions -- cut in wedges |
| 1 pounds | Frankfurters -- cut in 1" |
| Chunks | |
| 2 tablespoons | White vinegar |
| 2 tablespoons | Water |
| 1½ teaspoon | Caraway seed |
| ½ teaspoon | Sugar |
| ⅛ teaspoon | Salt |
| ⅛ teaspoon | Pepper |
| 9 ounces | Potato rounds |
BAKE: 450=B0 Heat oven. In oven-proof skillet, over medium high heat, heat oil and = cook peppers and onions till tender-crisp, about 8 mins, stirring. = Remove from heat and stir in franks and remaining ingredients except = potatoes. Arrange frozen potatoes evenly over mixture in skillet; bake = 30 mins or till potatoes are well browned, carefully turning potatoes = after 15 mins. Toss gently before serving. Recipe By : =
From: Debbie Barry - Innermail Emc.Ve
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