1/2 c. chopped celery
1/4 c. chopped green pepper
1/4 c. chopped parsley
1 clove garlic, crushed
3 tbsp. butter or salad oil
1 lb. frankfurters, cut up
1 (6 oz.) can tomato paste
3/4 c. water
1/2 tsp. salt
2 bay leaves
2 c. dry rice, cooked

Saute chopped vegetables and garlic in butter until tender but not brown. Add franks and cook a few minutes. Add tomato paste, water, salt and bay leaves. Mix well. Simmer 20 to 25 minutes. Remove bay leaves. Serve over rice. Serves 4 to 6 people.