1/2 lb. chub-style salami or thuringer
4 fully cooked smoked frankfurters
2 green peppers
3 med. tomatoes
1 lg. onion, sliced
1 tsp. paprika

Remove casing from salami or thuringer. Cut meats into julienne sticks, about 2 inches long and 1/4 inch thick.

Cut frankfurters into 1-inch chunks on the diagonal. Halve the green peppers. Remove seeds and slice lengthwise. Remove core from tomatoes. Slice from top to bottom into 1/2 inch slices.

Heat salami and frankfurters in wide skillet. Add onion. Saute for 2 minutes until onions are limp. Add the green peppers, tomatoes and paprika. Toss over high heat until vegetables are tender. Lower heat to low. Cover and steam for 10 minutes. Serve immediately over hot fluffy rice, if desired.