Preheat oven to 350 degrees F. Cut four franks into quarters lengthwise. Slice remaining granks into 3 pieces. Heat 2 T oil in large skillet, add frank strips and pieces and cook until lightly browned - strips will curl; remove and set aside. Add 1 T oil and cocktail franks and salami slices. Lightly brown; remove and set aside. Add remaining oil, garlic, onion to skillet and cook, stirring for 3 minutes. Add rice and saffron, cook and stir until rice turns golden. Add chicken broth and bay leaf. Bring to a boil, cover, and simmer 20 minutes. Salt and pepper to taste. In a shallow 4 quart oven proof casserole, arrange rice, sausages, tomato, and bell peppers so that some of each show on top. Heat in oven 15 to 20 minutes. Yield: 6 to 8 servings. SOURCE: Barbara Block colum Oneida Daily Dispatch 7/2/92 SHARED BY:Jim Bodle Date: Sat, 22 Jun 1996 19:06:13 -0400 From: BobbieB1@aol.com MM-Recipes Digest V3 #175 From the MealMaster recipe list. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (525g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 38 (3%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.7g||3 %|
|Monounsaturated Fat 2.3g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 506.3mg||17 %|
|Potassium 283.4mg||7 %|
|Total Carbohydrate 264.6g||78 %|
|Dietary Fiber 9.1g||36 %|
|Sugars, other 255.5g|
|Protein 22.7g||32 %|
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Calories per serving: 1222
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