4 slices enriched white bread
4 cups sauerkraut (2 cans; 1 pound each), drained
1 medium dill pickle, chopped
1/4 medium green pepper, chopped
1/4 cup prepared mustard
2 tablespoons chopped pimento
1 pound frankfurters (see Note)
Cut each bread slice diagonally in half and flatten with rolling pin. Line a 9-inch pie plate. In saucepan, combine sauerkraut, pickle, green pepper, mustard and pimiento. Cook over moderate heat, 10 minutes. Broil frankfurters, about 3 inches from source of heat, 4 minutes. Reserve 4 whole frankfurters; cut remaining frankfurters into 1-inch chunks. Add chunks to sauerkraut mixture; mix well. Spoon mixture over bread. Slice remaining frankfurters in quarters and arrange over sauerkraut. Bake a t 350°F (moderate oven) for 15 minutes. Serve hot with Mustard Sauce, if desired. Divide evenly. Makes 4 dinner servings.
Note: Frankfurters are pre-cooked. Do not allow 2 ounces for shrinkage.
*See Sauces, Preserves, Dressings; Card #15
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