Yield: 100 Servings
| Measure | Ingredient |
|---|---|
| 1¼ gallon | WATER |
| 20 pounds | FRANKFURTERS |
| 200 \N | BUN FRANKFTR 13OZ #105 |
1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.
2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR STOCK POT. KEEP HOT UNTIL SERVED.
3. SERVE HOT ON ROLLS.
:
**ALL NOTES ARE PER 100 PORTIONS.
NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.
NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET CONTROL TO MEDIUM; FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME.
DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.
3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED.
4. ROLLS MAY BE TOASTED IF DESIRED.
Recipe Number: N03000
SERVING SIZE: 2 SANDWIC
From the <Army Master Recipe Index File> (actually used today!).
Downloaded from Glen's MM Recipe Archive, .