Baked frankfurters with s
100 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | quarts | WATER |
| 20 | pounds | FRANKFURTERS |
| 3 | gallons | SAUERKRAUT #10 |
Directions
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, .