Franks and mac
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Frankfurters *1 |
| 3 | tablespoons | Salad oil or fat |
| 3 | tablespoons | Flour |
| 1 | teaspoon | Salt |
| ⅛ | teaspoon | Dry mustard |
| dash | Rubbed sage | |
| dash | Curry powder | |
| ⅛ | teaspoon | Chili powder |
| 1 | small | Bay leaf |
| 29 | ounces | Canned tomatoes (1lb 13 oz) |
| 8 | ounces | Macaroni, cooked |
Directions
* 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.
**JJ** 102995.1844
* COPIED Submitted By COOKING On 10-29-95