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15 servings
Ingredients:
5 3/4 cups cold water1 onion, finely choppedsalt and pepper to taste30 gingersnap cookies, crushed1 1/2 cups distilled white vinegar2 pounds frankfurters, sliced
Instructions:
In a large deep skillet, combine the cold water, onion, and gingersnap cookies.Stir gently until the cookies have dissolved.Add the vinegar and sliced frankfurters.Heat over medium-low heat until simmering and somewhat thick.Serve over hot mashed potatoes.
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