Hot Frank And Rice Salad Recipe
Ingredients
| 3/4 cup regular rice | ||
| Chicken broth | 1 1/2 Cup (16 tbs) | |
| Butter/Margarine | 2 Tablespoon | |
| All purpose flour | 2 Tablespoon | |
| Prepared mustard | 2 Tablespoon | |
| Sugar | 2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Chicken broth | 1 Cup (16 tbs) | |
| Frankfurters | 1 pound, cut into pieces | |
| 4 slices bacon, crisp cooked, drained, and crumbled | ||
| Celery | 1/2 Cup (16 tbs), chopped | |
| Ripe olives | 1/2 Cup (16 tbs), pitted | |
| 1/4 cup sliced green onion with tops | ||
| Sweet pickle relish | 1/4 Cup (16 tbs) | |
Directions
In a saucepan prepare rice according to package directions, except substitute the 1 1/2 cups chicken broth for the water and omit the salt.
In small saucepan melt butter or margarine; blend in flour, mustard, sugar, and pepper.
Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
Stir into rice with franks, bacon, celery, olives, onion, and pickle relish.
Turn into a 2-quart casserole.
Bake, uncovered, at 375° till mixture is heated through, about 30 minutes.
Garnish with more bacon and sliced pitted ripe olives, if desired.
In small saucepan melt butter or margarine; blend in flour, mustard, sugar, and pepper.
Add the 1 cup chicken broth all at once; cook and stir till thickened and bubbly.
Stir into rice with franks, bacon, celery, olives, onion, and pickle relish.
Turn into a 2-quart casserole.
Bake, uncovered, at 375° till mixture is heated through, about 30 minutes.
Garnish with more bacon and sliced pitted ripe olives, if desired.
Chef
