Scalloped Potatoes and Franks 5 cups thinly sliced potatoes 1 1/4 cups thinly, sliced onions 2 teaspoons salt 1 pound frankfurters 2 tablespoons flour 1 teaspoon salt 2 tablespoons butter 2 (8 ounce) cans tomato sauce 1/4 pound Cheddar cheese, cut into chunks 2 tablespoons chopped parsley Cook potatoes and onions with 2 teaspoons salt in boiling water for 5 minutes. Drain. Slice franks; mix potatoes, onions, franks, flour, salt, butter, 1 can of the tomato sauce, cheese and parsley together. Spoon into 2-quart casserole. Pour remaining can of tomato sauce over. Bake for 35 minutes at 375 degrees F. Makes 6 servings.