*  Exported from  MasterCook II  *
                     Baked Frankfurters and Rice (USDA)
 Recipe By     : USDA Bulletin #40, 1973,  (0100-02712)
 Serving Size  : 24   Preparation Time :0:00
 Categories    : Freezes Well                     USDA
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2 1/4  cups          rice -- uncooked
    1      teaspoon      salt
    1      quart         boiling water
    2 1/4  pounds        frankfurters -- cut in1/2 slices
   58      ounces        canned tomatoes -- (two 29-oz cans)
      1/4  cup           sweet pepper flakes
      1/2  cup           instant minced onion
    1      pound         processed cheddar cheese -- shredded
    2      teaspoons     salt
      Preheat oven to 350° F. (moderate).
      Line four 8x8-inch baking pans with heat-resistant freezer wrap.  Allow
  enough extra wrap to fold over top.  Use one pan for each six servings or
  one-fourth of the recipe.  Do not line pans for food to be served without
      Place rice in a large baking pan.  Add salt and water.  Stir.  Cover
  and bake 30 minutes.  Remove from oven and let stand for 5 minutes.
  Combine cooked rice with remaining ingredients.
      Pour one-fourth of the mixture into each 8x8-inch baking pan.  Pack
  food tightly to avoid air pockets.
      Preheat oven to 400° F. (hot).  Bake 45 minutes or until pepper
  flakes and onion are tender.
      Cool for 30 minutes at room temperature.  Complete wrapping by pulling
  paper up over top of food.  Put edges of wrap together and fold several
  times so paper lies directly on top of food.  Fold ends of freezer wrap
  over the top and seal with freezer tape.  Label with name of food, date of
  freezing, and last date the food should be used for best eating quality
  (about 6 months).  Freeze for 10 to 12 hours before removing packages from
  the pans.
      Preheat oven to 400° F. (hot).  Remove freezer wrap.  Place food in
  baking pan.  Bake 1 1/4 hours or until center is hot.
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 NOTES : This recipe is for 24 servings (about 3/4 cup each).  Directions are
  given for dividing the prepared food into four parts of six servings each.
  One part may be completely cooked and served at the time of preparation.
  The remaining parts may be frozen.
 MasterCook electronic format by Rosie Winters.