1 lb. franks
1 1/2 c. water
2 lg. potatoes, cut up
1 onion, chopped
2 carrots, chopped
1 c. diced celery
2 tbsp. flour
1 (14 1/2 oz.) can evaporated milk
2 tbsp. butter
Salt, pepper, paprika to taste
1/4 c. fresh chopped parsley or 1 tbsp. dry

Cook franks in water 5 minutes; save water and put franks aside. Add to water next 4 ingredients and simmer 20 minutes. Blend flour with some milk and stir into water. Add remaining milk, butter and seasoning to taste. Add chopped franks and parsley. 6 servings.