2 c. sauerkraut
1 tbsp. flour
10 hot dogs
10 slices rye bread, buttered
Prepared mustard

Drain sauerkraut, reserving 1/3 cup juice. Mix flour and juice; stir into the drained sauerkraut. Heat and stir until the mixture thickens.

Cut slits across hot dogs at 1/2 inch intervals, going almost but not quite through. Broil franks until heated through--they'll curl as they cook. Place hot dogs on bread; fill center with hot sauerkraut; top with mustard. Serves 5.