1 jar (6 oz.) prepared mustard
1 jar (10 oz.) red currant jelly
1 lb. little smokies

Mix the prepared mustard and red currant jelly together and heat over hot water. Add little smokies and heat through. Serve hot from a chafing dish, electric frying pan or shallow saucepan. Spear with toothpicks to eat.

Makes 8 to 10 servings.