Campfire Skillet

1 can (1 pound 12-ounce) tomatoes
3 cups water
2 tablespoons parsley flakes
1 teaspoon salt
1/2 teaspoon basil leaves
1/4 teaspoon garlic powder
Dash of pepper
8 ounces medium egg noodles, uncooked
8 frankfurters
1/4 cup grated American cheese

In large skillet, combine undrained tomatoes, water, parsley and seasonings;
bring to boil. Add noodles gradually; cook, covered, stirring occasionally,
until tender. Add frankfurters (you can cut the frankfurters into quarters
or leave them whole). Sprinkle with cheese. Heat gently.

Makes 4 servings.