Hot Frank And Rice Salad Recipe
Ingredients
3/4 cup regular rice
1 1/2 cups chicken broth
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
2 tablespoons prepared mustard
2 teaspoons sugar
1/8 teaspoon pepper
1 cup chicken broth
1 pound frankfurters, cut in 1-inch pieces (8 to 10)
4 slices bacon, crisp cooked, drained, and crumbled
1/2 cup chopped celery
1/2 cup sliced pitted ripe olives
1/4 cup sliced green onion with tops
1/4 cup sweet pickle relish
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.
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