| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Italian |
Rice |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Franks |
| 2 |
c |
White Rice |
| 16 |
|
Cocktail Size Mini Franks |
| 8 |
oz |
Italian Sweet Sausage or Hard Salami; thinly sliced |
| 1/3 |
c |
Olive Oil |
| 3 |
|
Cloves garlic; sliced |
| 1 |
md |
Onion; coarsely chopped |
| 1/4 |
ts |
Saffron; crushed |
| 4 |
c |
Chicken Broth |
| 1 |
md |
Tomato; peeled, seeded and diced |
| 1 |
|
Green Bell Pepper; seeded and diced |
| 1 |
|
Red Bell Pepper; seeded and cut into thin strips -or- |
| 1 |
|
Jar whole Pimento; drained and cut into strips |
|
|
Bay Leaf |
|
|
Salt/Freshly ground Pepper |
INSTRUCTIONS
Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise.
Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add
frank strips and pieces and cook until lightly browned - strips will curl;
remove and set aside. Add 1 T oil and cocktail franks and salami slices.
Lightly brown; remove and set aside. Add remaining oil, garlic, onion to
skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and
stir until rice turns golden. Add chicken broth and bay leaf. Bring to a
boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow
4 quart oven proof casserole, arrange rice, sausages, tomato, and bell
peppers so that some of each show on top. Heat in oven 15 to 20 minutes.
Yield: 6 to 8 servings.
SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim
Bodle
Date: Sat, 22 Jun 1996 19:06:13 -0400
From: BobbieB1@aol.com
MM-Recipes Digest V3 #175
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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