Baked frankfurters with s

Yield: 100 Servings

Measure Ingredient
3 quarts WATER
20 pounds FRANKFURTERS
3 gallons SAUERKRAUT #10

PAN: 18 BY 24-INCH ROASTING PAN TEMPERATURE: 350 F. OVEN 1. COMBINE SAUERKRAUT AND WATER. HEAT TO SIMMER. DRAIN OFF EXCESS LIQUID.

2. PLACE 1½ gal SAUERKRAUT IN EACH PAN. ARRANGE FRANKFURTERS ON TOP OF SAUERKRAUT IN EACH PAN.

3. BAKE 35 TO 40 MINUTES OR UNTIL WELL HEATED.

NOTE: 1. SAUERKRAUT AND FRANKFURTERS MAY BE LAYERED. PLACE ¾ GAL SAUERKRAUT IN EACH PAN; ARRANGE FRANKFURTERS ON TOP; COVER WITH REMAINING SAUERKRAUT.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

Recipe Number: L11300

SERVING SIZE: 2 FRANKFUR

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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