2 lg. potatoes, peeled & cubed
3 sm. onions, cut in fourths
3 carrots, cut diagonally 1" thick
3 stalks celery, cut in 1" pieces
6 frankfurters, cut diagonally 1" thick
1 1/2 c. milk
1/4 c. flour
1 tbsp. parsley flakes
3/4 tsp. salt

In covered large saucepan over medium high heat, in 2 cups water cook potatoes, onions, carrots and celery (20 minutes or until fork tender). Add franks during the last 5 minutes. In small bowl gradually stir 1 cup milk into flour until smooth. Add parsley, salt, remaining milk and milk-flour mixture to franks and vegetables. Cook, stirring constantly until thickened. Makes 4 servings.