“These always goes over like crazy. Who knew it could be so simple.” – Calla Ferre
“This is one of my Dad’s and my brother, Tom’s, favorites.” – April Ferre
Sweet & Sour Smokies
- 1 6-Ounce Jar Mustard
- 1 10-Ounce Jar Currant Jelly
- 1 Pound Cocktail Links
- Bring mustard and jelly to a slow boil. Add links and cook for about 5 minutes. Serve in chafing dish to keep warm. Cut cup hot dogs may also be used.
1990 Recipe – Jean Hansen