This recipe is another of my momma's war time recipes. During the early 1940's when WWII stared meat was rationed and very, very hard to find in the store. Many housewives had to learn how to cook with little or no meat. My momma told me that she came up with this recipe one day when the only meat she had was two wieners. Yes, in those days you could buy wieners loose in the meat market of the grocery store. Momma said when she finished cooking it there were so few wieners she decided to call it "Hunt the Wiener". She later changed the name to "Wiener de Hunt". continues in Direction 1.
I ate this many time as a child and so did my six children as they grew up. Some of my children have continued to serve it to their children. Most adults and children like it. I have modified it to use a jar of my favorite spaghetti sauce instead of homemade sauce. I also added the beef bullion, mushrooms, and hot sauce and made all of these optional. This recipe will make about sixteen three cups servings.
Cut all 8 wieners into 1/2 inch pieces.
Heat cooking oil in large cast iron skillet over medium heat. Add onion, and bell pepper; cook stirring frequently until onion and peppers are soft. You don't have to use a cast iron skillet. Any large cooking pot will do. I just happen to have a large old six inch deep cast iron skillet that I love and I use it to cook almost everything.
Add spaghetti sauce, beef bullion, salt, pepper, and hot sauce, and simmer on low heat stirring occasionally for at least 30 minutes to a hour until is is good and hot. Turn the heat off.
About 30 minutes before you are ready to eat, turn heat under the sauce to low, add the wieners and mushrooms and simmer stirring occasionally. Prepare the rice.
Cook the rice as per the instructions on the box. Fluff the rice with a fork and add to the sauce. Stir to mix rice into the sauce. Simmer about 15 more minutes stirring frequently to allow the rice to absorb some of the sauce.