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Sweet-Sour Franks

 Sweet-Sour Franks
"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.
3 ServingsPrep/Total Time: 25 min.

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.