Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 10 pounds | FRANKFURTERS |
| 1½ teaspoon | GARLIC DEHY GRA |
| 4½ pounds | ONIONS DRY |
| 1¾ cup | PEPPER SWT GRN FRESH |
| 200 \N | 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, .