1 c. grape jelly
1/3 c. yellow mustard
1 lb. Polska Kielbasa
4 servings white rice, cooked

Mix jelly and mustard in small saucepan; boil over low heat. Boil until smooth; set aside. Slice Kielbasa into rounds, arrange slices on baking sheet. 1 layer.

Broil slices on one side, until browned. Drain any grease.

Put slices into jelly-mustard mixture. Reheat over low heat to boiling and remove.

Divide rice into 4 servings. Make a ring of rice on plate. Divide Kielbasa mixture into 4 servings and place in center of rice rings.

Makes 4 servings.