Recipe(tried): Maxie's Franks (from The I Hate to Cook Book by Peg Bracken, 1960)

Years ago I used to make these all the time. I have a note to use only a 1-lb. can of sauerkraut (there were only 3 of us) and fewer franks and I thought the sauce quantity was just right for the smaller quantity of kraut/franks. Maybe I'll try these again sometime - must be at least 25 or 30 years since I last made them!

PEG BRACKEN'S MAXIE'S FRANKS
4-6 servings

Her comment: This is a fast, good franks and kraut routine.

1/2 onion, chopped
2 TBSP cooking oil
3/4 cup catsup
3/4 cup water
1 TBSP brown sugar
1 teaspoon prepared mustard
1 (No. 2 1/2) can sauerkraut (I made a note that it's 3 1/2 cups so I must have asked someone.)
10 or 12 frankfurters or hot dogs

You make the sauce first. Saute the onion in the oil until it's tender, then add the catsup, water, sugar and mustard, and bring to a boil.

Now open the sauerkraut, drain it well, and put it in a big casserole. Arrange the frankfurters - slashed or split - on top, pour on the sauce.

Bake, uncovered, at 350 degrees F for 30 minutes.

Makes 4-6 servings
Source: The I Hate to Cook Book by Peg Bracken, 1960