Email to Kathy Foster Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES Cocktail Franks Source of Recipe High School Home Ec Class List of Ingredients 1 (10 oz.) jar currant jelly 1 (6 oz.) jar prepared mustard 2 lbs. little smokies Instructions Combine jelly and mustard in saucepan. Cook over medium heat until jelly is melted. Add little smokies to sauce and simmer until well glazed. Serve hot with toothpicks.