Simmered quarter pound fr

100 Servings

Ingredients

Quantity Ingredient
1¼ gallon WATER
10 pounds FRANKFURTERS
100 BUN FRANKFTR 13OZ #105

Directions

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 FRENCH ROLLS.

:

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; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE SERVING.

4. ROLLS MAY BE TOASTED IF DESIRED.

Recipe Number: N03003

SERVING SIZE: 1 SANDWICH

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

Downloaded from Glen's MM Recipe Archive, .

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