Recipe: Cocktail Dogs

COCKTAIL DOGS

1 pkg. (16 oz) extra-mild, skinless wieners
2 tbs. chopped onion
3/4 cup currant jelly
3/4 cup chili sauce
1/2 tsp. Dijon mustard
1 can (13 1/2 oz.) pineapple chunks, drained
1/4 tsp. garlic salt

Slice wieners on the diagonal, 1/2-inch thick. Saute until lightly browned and cooked through.

Add onion and saut until limp.

In a separate pan combine remaining ingredients for sauce. Bring to boil slowly. Add onions and wieners and heat together thoroughly.

Keep warm in chafing dish and serve with toothpicks.

Servings: 8 to 10
Source: John Scheldroup