Sweet-Sour Franks Recipe

4.5 3
Sweet-Sour Franks Recipe
Sweet-Sour Franks Recipe photo by Taste of Home
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Sweet-Sour Franks Recipe

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4.5 3
Publisher Photo
"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.
MAKES:
3 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
3 servings
TOTAL TIME:
Prep/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.
Originally published as Sweet-Sour Franks in Quick Cooking March/April 2004, p51

  • 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
  1. 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.
  2. 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

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