1 lb. franks
2 tbsp. butter
1 (10 3/4 oz.) canned tomato soup
1 tbsp. Worcestershire sauce
1/2 lemon or lemon juice
1/2 onion, thinly sliced
1/2 pepper, thinly chopped
1/4 c. brown sugar
1/4 c. water
3 tbsp. vinegar

Score franks in corkscrew fashion. In skillet, brown franks lightly in butter. Add remaining ingredients, except green pepper. Simmer, covered, about 10 minutes. Add green peppers and cook, covered, 5 minutes longer. Serve over hot noodles or buns. Serves 4-5.