12 oz. jar grape jelly
6 oz. jar mustard
2 pkg. hot dogs

Melt jelly and mustard completely in large saucepan over low heat. After mustard and jelly have blended, cut each hotdog into 5 pieces and stir into sauce. Simmer for 2 hours. Serve with toothpicks. Better if made day before and reheated. Makes 100 appetizers.