Barbecued frankfurters

100 Servings

Ingredients

Quantity Ingredient
1 quart WATER
20 pounds FRANKFURTERS
2½ pounds ONIONS DRY
1 cup SUGAR; GRANULATED 10 LB
1 cup SHORTENING; 3LB
2 tablespoons PEPPER BLACK 1 LB CN
4½ pounds CATSUP TOMATO#10
6 tablespoons MUSTARD FLOUR
1¼ cup WORCESTERSHIRE SAUCE
¼ cup HOT SAUCE
1 quart VINEGAR CIDER
¼ cup PAPRIKA GROUND

Directions

PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN 1. CUT A 3-INCH 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 1¾ 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 ⅔ CUPS) DEHYDRATED ONIONS MAY BE USED.

SEE RECIPE CARD A-11.

NOTE: 3. IN STEPS 2 AND 3, BARBECUE SAUCE MIX MAY BE USED FOR ALL INGREDIENTS. PREPARE 5 ¼ QT SAUCE ACCORDING TO INSTRUCTIONS ON CONTAINER.

NOTE: 4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD A-25.

Recipe Number: L11400

SERVING SIZE: 2 EACH

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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