INGREDIENTS:

3/4 cup prepared mustard
1 cup currant jelly
1 lb. hot dogs (cut in bite size pieces) or cocktail mini hot dogs

In a saucepan mix together mustard and currant jelly, cook on low heat until mustard and jelly are well mixed. Add the hot dogs and simmer.

Whole hot dogs can be used and served in a hot dog bun for lunches.