1 1/4 ga WATER
6 3/4 lb -
10 lb FRANKFURTERS
2 1/2 lb CHEESE AMER/SLICE
1 lb ONIONS DRY
100    BUN FRANKFTR 13OZ #105

1. PIERCE EACH FRANKFURTER AND COVER WITH WATER IN STEAM-JACKETED KETTLE
OR STOCK POT; BRING TO A BOIL; REDUCE HEAT; SIMMER 10 MINUTES.

2. DRAIN, LEAVING ENOUGH WATER TO COVER BOTTOM OF STEAM-JACKETED KETTLE OR
STOCK POT. KEEP HOT UNTIL SERVED.

3. THOROUGHLY HEAT CHILI CON CARNE WITHOUT BEANS. PLACE FRANKFURTERS ON
ROLLS. SPREAD 1 OZ (1-AA LADLE) CHILI OVER EACH FRANKFURTER. PLACE 1/2
TSP ONIONS AND 2 TBSP CHEESE ON TOP OF CHILI. SERVE HOT.
:

NOTE: 1. IN STEP 1, FRANKFURTERS MAY BE STEAMED 10 TO 12 MINUTES AT 5 LB
PRESSURE OR 9 MINUTES AT 15 LB PRESSURE IN A STEAM COOKER.

NOTE: 2. IN STEP 1, IF GRILL, ROLLER, FRANKFURTER, IS AVAILABLE, SET
CONTROL TO MEDIUM; PLACE FRANKFURTERS ON GRILL 30 MINUTES PRIOR TO SERVING
TIME. DO NOT HEAT FRANKFURTERS ON LOW CONTROL SETTING.

NOTE: 3. IN STEP 3, 12 LB 8 OZ (200 SLICES) RYE, PUMPERNICKEL OR WHITE
BREAD MAY BE USED. SLICE FRANKFURTERS IN HALF LENGTHWISE TO FACILITATE
SERVING.

N03002

SERVING SIZE: 1 SANDWICH

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