Cocktail Smokies - cooking recipe

Ingredients

10 oz. jar grape jelly
1 small jar prepared mustard
1 or 2 lb. Little Smokies

Preparation

Melt jelly and mustard together over low heat.
Boil Little Smokies in water a few seconds; drain and add to jelly mix. Slowly let come to a boil.
Cool and refrigerate until time to serve.
Heat again and keep warm in fondue pot or chafing dish. (Best if made one or two days ahead of time.)