Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 12 ounces | Frankfurters *1 |
| 3 tablespoons | Salad oil or fat |
| 3 tablespoons | Flour |
| 1 teaspoon | Salt |
| 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.