6 oz. (3/4 c.) prepared mustard
10 oz. (1 c.) currant jelly
1 pkg. cocktail wieners (or 8 or 10 frankfurters diagonally cut in bite size pieces)

Combine mustard and jelly in chafing dish or saucepan over low heat. Add meat and heat through. Serve hot.

If in a hurry, you may use straight barbecue sauce.