Instructions: PAN: 18 BY 26-INCH SHEET PAN TEMPERATURE: 350 F. OVEN

1. CUT A 3-INCH SLIT IN EACH FRANKFURTER. PLACE FRAKFURTERS IN PANS, SLIT SIDE UP. SET ASIDE FOR USE IN STEP 4.

2. SAUTE ONIONS IN SHORTENING OR SALAD OIL UNTIL TENDER.

3. ADD SUGAR, PEPPER, MUSTARD FLOUR, PAPRIKA, WORCESTERSHIRE SAUCE, HOT SAUC CATSUP, VINEGAR, AND WATER. BRING TO A BOIL.

4. POUR 1 3/4 QT SAUCE OVER FRANKFURTERS IN EACH PAN.

5. BAKE 30 MINUTES OR UNTIL SAUCE BEGINS TO BROWN.

NOTE:

1. IN STEP 2, 2 LB 12 OZ DRY ONIONS A.P. WILL YIELD 2 LB 8 OZ FINELY CHOPPED ONIONS.

NOTE:

2. IN STEP 2, 5 OZ (1 2/3 CUPS) DEHYDRATED ONIONS MAY BE USED. SEE RECIPE CARD A-11.

NOTE:

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.

NOTE:

4. OTHER SIZES AND TYPES OF PANS MAY BE USED. SEE RECIPE CARD

SERVING SIZE: 2 EACH

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