Recipe - Grilled Frankfurter On Ro

10 pound FRANKFURTERS
1 One half teaspoon GARLIC DEHY GRA
4 One half pound ONIONS DRY
1 Three fourths cup PEPPER SWT GRN FRESH
200 BUN FRANKFTR 13OZ #105
One half pound 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, http://www.erols.com/hosey.