Yield: 1 Servings
|2 packs||Hot dogs; (I used turkey or chicken ones by Empire)|
|1||Jar currant jelly|
|Equivalent amount mustard|
Cut hot dogs in 1 inch pieces. Brown slightly in saucepan. Add currant jelly. Fill empty currant jelly jar with mustard and add that. Heat until bubbly.
Posted to JEWISH-FOOD digest V97 #329 by "Riva Bickel" <oreobabke@...> on Dec 19, 97