1 lb. (8-10) frankfurters or 1 lb. cocktail wieners
1 c. currant jelly
1/3 c. prepared mustard

Cut frankfurters into 1" pieces. (Leave cocktail wieners whole.) Melt jelly and mustard over medium heat. Stir in frankfurters until well glazed. Serve hot. (Keep hot in chafing dish.) Serves 8.