1 pkg. hot dogs
1 jar currant jelly (usually in Pathmark)
1 sm. (2 oz.) jar yellow mustard

Bring jelly and custard to boil. Mix thoroughly. Cut hot dogs into 1 inch pieces. Add to sauce and boil about 3 minutes, then simmer 1/2 hour. Refrigerate all day. Simmer about 1/2 hour. Serve hot in chafing dish.