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Grilled Frankfurter W/fri
Submitted by administrator, 606 days 5 hours ago.
yield : 100 Servings
ingridients :
10 lb FRANKFURTERS
1 1/2 ts GARLIC DEHY GRA
4 1/2 lb ONIONS DRY
1 3/4 c PEPPER SWT GRN FRESH
200 BUN FRANKFTR 13OZ #105
1/2 lb SHORTENING; 3LB
1 oz PEPPER BLACK 1 LB CN
directions :

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.

 
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