Franks and mac

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.

**JJ** 102995.1844

* COPIED Submitted By COOKING On 10-29-95

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