Franks & Mac
Yield
6 servingsPrep
15 minCook
25 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 12 | ounces |
frankfurters (hot dogs)
|
|
| 3 | tablespoons |
vegetable oil
or fat |
|
| 3 | tablespoons |
all-purpose flour
|
|
| 1 | teaspoon |
salt
|
|
| ⅛ | teaspoon |
dry mustard
|
|
| 1 | dash |
sage
rubbed |
*
|
| 1 | dash |
curry powder
|
*
|
| ⅛ | teaspoon |
chili powder
|
|
| 1 | each |
bay leaves
small |
*
|
| 29 | ounces |
tomatoes, canned
|
|
| 8 | ounces |
pasta, elbow macaroni
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 346.8 | ml/g |
frankfurters (hot dogs)
|
|
| 45 | ml |
vegetable oil
or fat |
|
| 45 | ml |
all-purpose flour
|
|
| 5 | ml |
salt
|
|
| 0.6 | ml |
dry mustard
|
|
| 1 | dash |
sage
rubbed |
*
|
| 1 | dash |
curry powder
|
*
|
| 0.6 | ml |
chili powder
|
|
| 1 | each |
bay leaves
small |
*
|
| 838.1 | ml/g |
tomatoes, canned
|
|
| 231.2 | ml/g |
pasta, elbow macaroni
cooked |
|
Directions
Cut franks in 1 inch pieces.
Heat fat oil add meat and brown lightly.
Add flour and seasonings; blend with fat and franks in pan.
Force tomatoes through a 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.
