Yield: 6 Servings
|12 ounces||Frankfurters *1|
|3 tablespoons||Salad oil or fat|
|⅛ teaspoon||Dry mustard|
|\N dash||Rubbed sage|
|\N dash||Curry powder|
|⅛ teaspoon||Chili powder|
|1 small||Bay leaf|
|29 ounces||Canned tomatoes (1lb 13 oz)|
|8 ounces||Macaroni, cooked|
* the recipe calls for a 12 ounce can of frankfurters. Maybe a package of wieners would work.
Cut franks in 1 inch pieces. heat fat\\oil add meat and brown lightly. Add flour and seasonings; blend with fat and franks in pan.
Force tomatoes through a coarse sieve; Add pulp to ingredients in pan.
Bring to boil, stirring constantly. Reduce heat; continue to cook until thickened.
Serve over hot, drained macaroni.