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 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.