| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
Prepared mustard(6 oz jar) |
| 1 |
c |
Currant jelly(10oz) |
| 1 |
lb |
Frankfurters, Vienna Sauges or wieners |
INSTRUCTIONS
Mix mustard and jelly in chafing dish or double boiler. Diagonally slice
frnkfuters in bite size pieces; add to sauce and heat. Makes 8 servings.
Recipe by: Martha Dixon's Copper Kettle Cookbook Posted to Kitmailbox by
"Jazzbel" <jazzbel@grouper.batelnet.bs> on Apr 29, 1997
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