Sweet-Sour Franks Recipe

Sweet-Sour Franks Recipe photo by Taste of Home

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"When I married my husband more than 30 years ago, I asked my mother-in-law for some of his favorite dishes," writes Diane Hendrixson of Wapakoneta, Ohio. "Knowing money was tight, she sent this one that I still make." It remains a bargain at 71¢ a serving.

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Sweet-Sour Franks Recipe

Prep/Total Time: 25 min.

Yield: 3 Servings

25 25

Ingredients

1 can (20 ounces) pineapple tidbits
1 teaspoon beef bouillon granules
1/3 cup boiling water
1 tablespoon cornstarch
1 tablespoon brown sugar
2 tablespoons cider vinegar
1 tablespoon reduced-sodium soy sauce
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons butter
5 hot dogs, halved lengthwise and cut into 1/2-inch slices
3 cups Hot cooked rice

Directions

Drain pineapple, reserving juice. Set aside 1 cup pineapple and 6 tablespoons juice; refrigerate remaining pineapple and juice for another use. Dissolve bouillon in water. In a small bowl, combine the cornstarch, brown sugar, vinegar, soy sauce, bouillon and reserved juice until smooth; set aside.
In a large skillet, saute the onion and green pepper in butter. Stir cornstarch mixture; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the hot dogs and reserved pineapple; cook until heated through. Serve over rice. Yield: 3 servings.

Originally published as Sweet-Sour Franks in Quick Cooking March/April 2004, p51