Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Franks -diced
2 c White Rice 1 Green Bell Pepper, seeded
16 Cocktail Size Mini Franks -and diced
8 oz Italian Sweet Sausage or 1 Red Bell Pepper, seeded and
-Hard Salami, thinly sliced -cut into thin strips or 1
1/3 c Olive Oil -jar whole
3 Cloves Garlic, sliced Pimento, drained and cut
1 md Onion, coarsely chopped -into strips
1/4 ts Saffron, crushed Bay Leaf
4 c Chicken Broth Salt/Freshly ground Pepper
1 md Tomato, peeled, seeded and

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 7/92

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