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Mardi Gras Cheese and Franks

July 11, 2012

1 medium onion. sliced
1 small green pepper, chopped (about 1/2 cup)
2 tablespoons butter or margarine
1 can (16 ounces) whole tomatoes
1 teaspoon seasoned salt
1 teaspoon sugar
8 frankfurters, cut lengthwise in half
1 can (4 ounces) sliced mushrooms, drained
Grilled Cheese Sandwiches (below)
1/4 cup water
2 tablespoons cornstarch

Cook and stir onion and green pepper in butter in 3-quart saucepan over medium heat until onion is tender, about 3 minutes. Stir in tomatoes (with liquid), seasoned salt and sugar. Heat to boiling;reduce heat. Simmer uncovered 6 minutes. Stir in frankfurters and mushrooms. Simmer uncovered 12 minutes.

Prepare Grilled Cheese Sandwiches. Mix water and cornstarch; stir into frankfurter mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Top each sandwich with 2 frankfurter halves and about 1/4 cup of the sauce.

8 Servings.

Grilled Cheese Sandwiches

Heat griddle or two 12-inch skillets over medium heat. Spread butter or margarine, softened, over 1 side of each of 8 slices of bread. Place bread buttered sides down on hot griddle. Top with 8 slices cheese. Top cheese with 8 slices of bread. Spread butter over bread. Grill sandwiches on both sides until cheese is melted and sandwiches are golden brown.


©1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.

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