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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 3 |
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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 71ยข a serving. 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:
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.
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