1/2 cup sliced green onions
2 tbs. butter or margarine
1 can Franco-American Chicken gravy
1 tsp. vinegar
1/4 tsp. salt
1/8 tsp. pepper
3 cups sliced cooked potatoes
In skillet, brown franks and cook onion in butter until tender. Stir in seasonings; add gravy, vinegar and potatoes. Heat; stir. Makes approximately 6 cups.
-compliments of Rick Cuneo
