1 (6 oz.) jar (3/4 c.) prepared mustard
1 (10 oz.) jar (1 c.) currant jelly
8-10 wieners cut in bite size pieces, canned Vienna sausages or sm. cocktail wieners

Mix mustard and jelly in chafing dish or double boiler. Heat thoroughly and add choice of meat to sauce and heat for 5 minutes or until steaming hot. Let cool slightly and serve with toothpicks, etc.