| 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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