Hot Frank And Rice Salad Recipe


MethodMain Ingredient


 Regular rice3⁄4 Cup (12 tbs)
 Chicken broth1 1⁄2 Cup (24 tbs)
 Butter/Margarine2 Tablespoon
 All purpose flour2 Tablespoon
 Prepared mustard2 Tablespoon
 Sugar2 Teaspoon
 Pepper1⁄8 Teaspoon
 Chicken broth1 Cup (16 tbs)
 Frankfurters1 Pound, cut in 1-inch pieces (8 To 10)
 Bacon slices4 , crisp cooked, drained, and crumbled
 Chopped celery1⁄2 Cup (8 tbs)
 Sliced pitted ripe olives1⁄2 Cup (8 tbs)
 Sliced green onion with tops1⁄4 Cup (4 tbs)
 Sweet pickle relish1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2464 Calories from Fat 1232

% Daily Value*

Total Fat 157 g240.9%

Saturated Fat 56.5 g282.7%

Trans Fat 0 g

Cholesterol 370.7 mg

Sodium 7207 mg300.3%

Total Carbohydrates 184 g61.3%

Dietary Fiber 7.1 g28.5%

Sugars 33.9 g

Protein 79 g157%

Vitamin A 92.1% Vitamin C 49.7%

Calcium 192.1% Iron 242.7%

*Based on a 2000 Calorie diet


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.