Yield: 6 Servings
|2 pounds||Red potatoes; peeled and cut into 1/4" slices|
|1 pounds||Franks; the large 1/4 Lb. each size|
|1 tablespoon||Cooking oil|
|1 cup||Finely chopped celery|
|½ cup||Finely chopped green bell pepper|
|½ cup||Finely chopped onion|
|2 tablespoons||Butter or margarine|
|1 cup||Hot water|
|1 pinch||Black pepper|
Place potato slices and water in a 2 quart casserole. Cover. Microwave at high (100%) until done, but firm, 10 minutes, stirring after half the cooking time. Drain. While potatoes are cooking cut franks into thin slices. Place franks in a 1 quart casserole. Cover. Microwave at high (100%), stirring once, 4 minutes. Combine franks and potatoes. Place chopped vegetables in a 1 quart casserole. Spoon oil over vegetables Toss to coat. Cover. Microwave at high (100%) 4 minutes. Place butter or margarine in a small bowl, or 2 cup measure. Microwave at high (100%) until melted, 1 minute. Stir in flour. Blend in water, vinegar, sugar, salt and pepper. Microwave at high (100%) until thickened, 3 minutes, stirring once during cooking. Add vegetables to franks and potatoes. Mix well. Add sauce and mix again, until all is blended. Cover with wax paper. Microwave at high (100%) until heated through, 4 to 5 minutes. Makes 6 servings.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary" <diane@...> on Nov 7, 1997