Quick Franks And Kraut
|Diced celery||1⁄4 Cup (4 tbs)|
|Diced onion||1⁄4 Cup (4 tbs)|
|Diced green bell pepper||1⁄4 Cup (4 tbs)|
|Frankfurters||6 Ounce (Cut Diagonally Into 0.5-Inch Pieces)|
|Water||1⁄3 Cup (5.33 tbs)|
|White wine vinegar||2 Teaspoon|
|Granulated sugar||1 Teaspoon|
|Drained sauerkraut||1 Cup (16 tbs)|
In 10-inch nonstick skillet heat margarine until bubbly and hot; add celery, onion, and green pepper and saute until vegetables are soft and lightly browned.
Remove vegetables to a plate and set aside.
Add frankfurters to same skillet and saute until browned; remove franks to plate with vegetables.
In measuring cup or small bowl combine water, vinegar, sugar, cornstarch, and pepper, stirring to dissolve cornstarch; add to skillet, along with sauerkraut, and bring to a boil.
Reduce heat and simmer, stirring constantly, until mixture thickens; return vegetables and franks to skillet and cook, stirring, until heated.