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INGREDIENTS

1 tb Cooking oil
1 ts Salt
2 tb Butter or margarine
1/2 c Finely chopped green bell
2 tb Flour
1/4 c Water
3 tb Vinegar
2 lb Red potatoes; peeled and cut
1 lb Franks; the large 1/4 Lb.
1/2 c Onion ; finely chopped
1 pn Black pepper
1 c Finely chopped celery
1 c Hot water
1/4 c Sugar

Servings

INSTRUCTIONS

Place potato slices and water in a 2 quart casserole. Cover. Microwave at high (100%) until done, but firm, 10 minutes, stirring after half the cooking time. Drain. While potatoes are cooking cut franks into thin slices. Place franks in a 1 quart casserole. Cover. Microwave at high (100%), stirring once, 4 minutes. Combine franks and potatoes. Place chopped vegetables in a 1 quart casserole. Spoon oil over vegetables Toss to coat. Cover. Microwave at high (100%) 4 minutes. Place butter or margarine in a small bowl, or 2 cup measure. Microwave at high (100%) until melted, 1 minute. Stir in flour. Blend in water, vinegar, sugar, salt and pepper. Microwave at high (100%) until thickened, 3 minutes, stirring once during cooking. Add vegetables to franks and potatoes. Mix well. Add sauce and mix again, until all is blended. Cover with wax paper. Microwave at high (100%) until heated through, 4 to 5 minutes. Makes 6 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary" on Nov 7, 1997

NOTES

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Franks Casserole

1 tb Cooking oil 
1 ts Salt 
2 tb Butter or margarine 
1/2 c Finely chopped green bell 
2 tb Flour 
1/4 c Water 
3 tb Vinegar 
2 lb Red potatoes; peeled and cut 
1 lb Franks; the large 1/4 Lb. 
1/2 c Onion finely chopped
1 pn Black pepper 
1 c Finely chopped celery 
1 c Hot water 
1/4 c Sugar

Place potato slices and water in a 2 quart casserole. Cover. Microwave at  high (100%) until done, but firm, 10 minutes, stirring after half the  cooking time. Drain. While potatoes are cooking cut franks into thin  slices. Place franks in a 1 quart casserole. Cover. Microwave at high  (100%), stirring once, 4 minutes. Combine franks and potatoes. Place  chopped vegetables in a 1 quart casserole. Spoon oil over vegetables Toss  to coat. Cover. Microwave at high (100%) 4 minutes. Place butter or  margarine in a small bowl, or 2 cup measure. Microwave at high (100%) until  melted, 1 minute. Stir in flour. Blend in water, vinegar, sugar, salt and  pepper. Microwave at high (100%) until thickened, 3 minutes, stirring once  during cooking. Add vegetables to franks and potatoes. Mix well. Add sauce  and mix again, until all is blended. Cover with wax paper. Microwave at  high (100%) until heated through, 4 to 5 minutes. Makes 6 servings.    Recipe by: diane@keyway.net    Posted to recipelu-digest Volume 01 Number 217 by "Diane Geary"  <diane@keyway.net> on Nov 7, 1997

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Nutrition

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Serving Size: 1 Serving (350g)
Recipe Makes: 6 Servings

Calories: 202
Calories from Fat: 90 (45%)

Amt Per Serving		% DV

	Total Fat 10g	13 %
	Saturated Fat 2.7g	14 %
	Monounsaturated Fat 4.5g
	Polyunsanturated Fat 2.4g
Cholesterol 8.2mg		3 %
Sodium 15.9mg		1 %
Potassium 60.3mg		2 %
Total Carbohydrate 28.8g		8 %
	Dietary Fiber 0.6g	2 %
	Sugars, other 28.2g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 202

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