Franks and Mac

• 12 ounces frankfurters (hot dogs)
• 3 tablespoons vegetable oil or fat
• 3 tablespoons flour, all-purpose
• 1 teaspoon salt
• 18 teaspoon dry mustard
• 1 dash sage rubbed
• 1 dash curry powder
• 18 teaspoon chili powder
• 1 each bay leaves small
• 29 ounces tomatoes, canned
• 8 ounces pasta, elbow macaroni cooked

1. Cut franks in 1 inch pieces.
2. Heat fat oil add meat and brown lightly.
3. Add flour and seasonings; blend with fat and franks in pan.
4. Force tomatoes through a coarse sieve add pulp to ingredients in pan.
5. Bring to boil, stirring constantly.
6. Reduce heat; continue to cook until thickened.
7. Serve over hot, drained macaroni.

frankfurters, vegetable oil, flour, salt, mustard, sage, curry powder, chili powder, bay leaves small, tomatoes, pasta

Taken from recipeland.com/recipe/v/franks-mac-37017 (may not work)