BARBECUED FRANKS OVER RICE 
1 can (12 oz.) tomato sauce
1 c. water
1 med. onion, finely chopped
1/2 c. chopped celery
2 tbsp. brown sugar
2 tbsp. prepared mustard
1 tbsp. Worcestershire sauce
1 tsp. liquid smoke
2 lbs. franks, sliced diagonally in 1 inch pieces
4 c. hot cooked rice

Combine first 8 ingredients in saucepan. Cover; simmer slowly until onions and celery are tender, about 20 minutes. Add franks and continue cooking 15 minutes more. Serve over beds of hot fluffy rice. Makes 6 servings.

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