Savory Frankfurters and Macaroni

Name: Savory Frankfurters and Macaroni
Yield: Makes 6 servings
Ingredients: ⅛ tsp. chili powder; 1 small bay leaf; 1 (1 lb. 13 oz.) can tomatoes; 1 (8 oz.) pkg. macaroni, cooked; 1 (12 oz.) can frankfurters; 3 tblsp. fat or salad oil; 3 tblsp. flour; 1 tsp. salt; ⅛ tsp. dry mustard; Dash of rubbed sage; Dash of curry powder

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Sliced “franks in a hot red sauce are the macaroni dress-up

Ingredients

1 (12 oz.) can frankfurters
3 tblsp. fat or salad oil
<

Main course

Method

Cut frankfurters into 1″ pieces.
Heat fat; add meat; brown lightly.
Add flour and seasonings; blend with fat and frankfurters in pan.
Force tomatoes through coarse sieve; add pulp to ingredients in pan. Bring to boil, stirring constantly. Reduce heat; continue to cook until thickened.
Serve over hot, drained macaroni.