Grilled frankfurter w/fri

Yield: 100 Servings

Measure Ingredient
10 pounds FRANKFURTERS
1½ teaspoon GARLIC DEHY GRA
4½ pounds ONIONS DRY
1¾ cup PEPPER SWT GRN FRESH
200 BUN FRANKFTR 13OZ #105
½ pounds SHORTENING; 3LB
1 ounce PEPPER BLACK 1 LB CN

1. SAUTE' PEPPERS, CUT INTO STRIPS AND SLICED ONIONS IN SHORTENING OR SALAD OIL ON A 350 F. GRIDDLE UNTIL TENDER. SPRINKLE WITH BLACK PEPPER AND DEHYDRATED GARLIC. GRILL FRANKFURTERS SLOWLY ON GREASED 350 F.

GRIDDLE,

TURNING FREQUENTLY, UNTIL THOROUGHLY HEATED AND BROWNED.

2. TOP WITH 1 TBSP PEPPERS AND ONIONS.

NOTE: 1. IN STEP 3, 12LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTER IN HALF LENGTHWISE TO FACILITATE SERVING.

2. ROLLS MAY BE TOASTED IF DESIRED.

Recipe Number: N03005

SERVING SIZE: 1 SANDWICH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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