Sweet 'N Sour Hot Dogs - cooking recipe

Ingredients

10 oz. currant jelly
8 oz. Dijon mustard
10 oz. ketchup
2 lb. hot dogs

Preparation

Cut hog dogs into bite size pieces.
Separately heat the jelly, mustard and ketchup until the jelly melts.
Add hot dogs. Heat for 20 minutes.
Garnish with pineapple chunks and serve in chafing dish.