1 jar currant jelly
3 Tbsp. prepared mustard
1 lb. skinless franks (about
Combine jelly and mustard in 4 cup glass container.
Microwave on High for about 4 minutes or until jelly melts.
Beat well with rotary beater or whip to blend in mustard. Cut
each frank crosswise into 6 pieces. Stir into jelly mixture
and cook on High for 4 to 5 minutes or until franks are hot.
Serve in chafing dish with toothpick.
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