6 frankfurters, sliced
1/4 c. bacon drippings
1 tbsp. flour
1 1/2 tsp. salt
1 (17 oz.) can peas
1 (7 oz.) pkg. macaroni
1 tbsp. minced onion
1/4 c. liquid from peas
1/2 tsp. paprika
1 tsp. sugar
1/4 c. vinegar

Cook and drain macaroni as directed. In large skillet, saute sliced frankfurters in bacon drippings until slightly browned. Stir in flour mixed with sugar, salt and onion. Gradually blend in vinegar and liquid from peas. Continue cooking until thickened and smooth. Stir in peas, hot macaroni and paprika. Toss lightly to coat and heat through. Sprinkle with additional paprika.