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Baked Frankfurters and Rice(USDA)



* Exported from MasterCook II *

Baked Frankfurters and Rice (USDA)

Recipe By : USDA Bulletin #40, 1973, (0100-02712)
Serving Size : 24 Preparation Time :0:00
Categories : Freezes Well USDA

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups rice -- uncooked
1 teaspoon salt
1 quart boiling water
2 1/4 pounds frankfurters -- cut in1/2" slices
58 ounces canned tomatoes -- (two 29-oz cans)
1/4 cup sweet pepper flakes
1/2 cup instant minced onion
1 pound processed cheddar cheese -- shredded
2 teaspoons salt

Preheat oven to 350=B0 F. (moderate).

Line four 8x8-inch baking pans with heat-resistant freezer wrap. Allow
enough extra wrap to fold over top. Use one pan for each six servings or
one-fourth of the recipe. Do not line pans for food to be served without
freezing.

Place rice in a large baking pan. Add salt and water. Stir. Cover
and bake 30 minutes. Remove from oven and let stand for 5 minutes.
Combine cooked rice with remaining ingredients.
Pour one-fourth of the mixture into each 8x8-inch baking pan. Pack
food tightly to avoid air pockets.

TO SERVE WITHOUT FREEZING
Preheat oven to 400=B0 F. (hot). Bake 45 minutes or until pepper
flakes and onion are tender.

TO FREEZE
Cool for 30 minutes at room temperature. Complete wrapping by pulling
paper up over top of food. Put edges of wrap together and fold several
times so paper lies directly on top of food. Fold ends of freezer wrap
over the top and seal with freezer tape. Label with name of food, date of
freezing, and last date the food should be used for best eating quality
(about 6 months). Freeze for 10 to 12 hours before removing packages from
the pans.

TO HEAT FROZEN FOOD
Preheat oven to 400=B0 F. (hot). Remove freezer wrap. Place food in
baking pan. Bake 1 1/4 hours or until center is hot.

- - - - - - - - - - - - - - - - - -

NOTES : This recipe is for 24 servings (about 3/4 cup each). Directions are
given for dividing the prepared food into four parts of six servings each.
One part may be completely cooked and served at the time of preparation.
The remaining parts may be frozen.

MasterCook electronic format by Rosie Winters.

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