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| HOT FRANK AND RICE SALAD | ||
| Yields 6 | ||
| 3/4 cup regular rice 1-1/2 cups chicken broth 2 tbsp. butter or margarine 2 tbsp. all-purpose flour 2 tbsp. prepared mustard 2 tsp. sugar 1/8 tsp. pepper 1 cup chicken broth 1 lb. frankfurters, cut into 1-in. pieces (8-10) 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 |
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| In a saucepan prepare rice according to pkg. directions, except substitute the 1-1/2 cups chicken broth for the water and omit the salt. In a 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 until thickened and bubbly. Stir into rice with franks, bacon, celery, olives, onion and pickle relish. Turn into a 2-qt. casserole. Bake, uncovered, at 375 until mixture is heated through, about 30 minutes. Garnish with more bacon and sliced pitted ripe olives if desired. | ||