Barbecued Frankfurters                          L.Meat, Fish, and Poultry No.114
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|Yield:  100 Portions                              Each Portion: 2 Frankfurters|
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|Pan Size: 18 by 26 inch Roasting Pan                       Temp.: 350 'F. Oven|
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|    Ingredients     | Weights  | Measures |              Method               |
|--------------------|----------|----------|-----------------------------------|
|Frankfurts, Beef, Tu| 20LB     |          | 1. Cut a 3-inch slit in each      |
|rkey & Chicken      |          |          |    frankfurter. Place frankfur-   |
|                    |          |          |    ters in pans, slit side up.    |
|                    |          |          |    Set aside for use in Step 4.   |
|--------------------|----------|----------|-----------------------------------|
|Shortening, Emulsifi|       8OZ| 1.00 Cup | 2. Saute onions in shortening     |
|ed                  |          |          |    or salad oil until tender.     |
|Onions              |  2LB  8OZ| 1.50 Qrt |                                   |
|--------------------|----------|----------|-----------------------------------|
|Sugar, Extra Fine Gr|       8OZ| 1.00 Cup | 3. Add sugar, pepper, mustard     |
|anulated            |          |          |    flour, paprika, Worcestershire |
|Pepper, Black, Groun|          | 2.00 Tbsp|    sauce, hot sauce, catsup,      |
|d                   |          |          |    vinegar, and water. Bring to   |
|Mustard, Dry, Ground|          | 6.00 Tbsp|    a boil.                        |
|Paprika, Ground     |       1OZ| 0.25 Cup | 4. Pour 1 3/4 qt sauce over       |
|Worcestershire Sauce|          | 1.25 Cup |    frankfurters in each pan.      |
|Tabasco Sauce       |          | 0.25 Cup | 5. Bake 30 minutes or until       |
|Catsup              |  3LB  8OZ| 2.00 Qrt |    sauce begins to brown.         |
|Vinegar, White      |          | 1.00 Qrt |                                   |
|Cold Water          |          | 1.00 Qrt |                                   |
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NOTE:  1. In Step 2, 2 lb 12 oz dry onions A.P. will yield 2 lb 8 oz  
          finely chopped onions.                                      
       2. In Step 2, 5 oz (1 2/3 cups) dehydrated onions may be used. 
          See Recipe Card A-11.                                       
       3. In Steps 2 and 3, Barbecue Sauce Mix may be used for all    
          ingredients.Prepare 5 1/4 qt sauce according to instructions
          on container.                                               
       4. Other sizes and types of pans may be used. See Recipe       
          Card A-25.