Recipe - Barbecued Frankfurters

1 qt WATER
20 pound FRANKFURTERS
2 One half pound ONIONS DRY
1 cup SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
2 tablespoon PEPPER BLACK 1 LB CN
4 One half pound CATSUP TOMATO#10
6 tablespoon MUSTARD FLOUR
1 One fourth cup WORCESTERSHIRE SAUCE
One fourth cup HOT SAUCE
1 qt VINEGAR CIDER
One fourth cup PAPRIKA GROUND

PAN: 18 BY 26INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. CUT A 3INCH SLIT IN EACH FRANKFURTER. PLACE FRAKFURTERS IN PANS, SLIT
SIDE UP. SET ASIDE FOR USE IN STEP 4.

2. SAUTE' ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD SUGAR, PEPPER, MUSTARD FLOUR, PAPRIKA, WORCESTERSHIRE SAUCE, HOT
SAUC
CATSUP, VINEGAR, AND WATER. BRING TO A BOIL.

4. POUR 1 Three fourths QT SAUCE OVER FRANKFURTERS IN EACH PAN.

5. BAKE 30 MINUTES OR UNTIL SAUCE BEGINS TO BROWN.

NOTE: 1. IN STEP 2, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ
FINELY CHOPPED ONIONS.

NOTE: 2. IN STEP 2, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED.
SEE RECIPE CARD A11.

NOTE: 3. IN STEPS 2 AND 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL
INGREDIENTS. PREPARE 5 One fourth QT SAUCE ACCORDING TO INSTRUCTIONS ON
CONTAINER.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A25.

Recipe Number: L11400

SERVING SIZE: 2 EACH

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