1/2 cup chopped onion
1 tablespoon shortening
1 12 ounce bottle (1 1/4 cups) extra-hot catsup
2 tablespoons pickle relish
1 tablespoon sugar
1/4 teaspoon salt
1 pound (8 to 10) frankfurters
hot cooked rice
Cook onion in hot shortening till tender but not brown. Stir in catsup, 1/2
cup water, pickle relish, sugar, and salt. Score franks; add to sauce.
Simmer uncovered until frankfurters are thoroughly heated, about 10
minutes. Serve over rice.
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