Recipe - Baked Frankfurters With S

3 qt WATER
20 pound FRANKFURTERS
3 ga SAUERKRAUT #10

PAN: 18 BY 24INCH ROASTING PAN TEMPERATURE: 350 F. OVEN

1. COMBINE SAUERKRAUT AND WATER. HEAT TO SIMMER. DRAIN OFF EXCESS
LIQUID.

2. PLACE 1 One half gal SAUERKRAUT IN EACH PAN. ARRANGE FRANKFURTERS ON TOP OF
SAUERKRAUT IN EACH PAN.

3. BAKE 35 TO 40 MINUTES OR UNTIL WELL HEATED.

NOTE: 1. SAUERKRAUT AND FRANKFURTERS MAY BE LAYERED. PLACE Three fourths GAL
SAUERKRAUT IN EACH PAN; ARRANGE FRANKFURTERS ON TOP; COVER WITH REMAINING
SAUERKRAUT.

NOTE: 2. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.

Recipe Number: L11300

SERVING SIZE: 2 FRANKFUR

From the Army Master Recipe Index File (actually used today!).
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.