Have you noticed those tiny frankfurters in the case near the hot dogs? How do you fix them? Why prepare them at all? That's easy. They are used as an appetizer, but need a sauce to spice up their flavor. This is a good one to try.

COCKTAIL FRANKS
12 ounce jar red currant jelly
1/4 cup prepared yellow mustard
3 tablespoons dry sherry or lemon juice
1/4 teaspoon ground allspice
20 ounce can pineapple chunks, drained
12 ounce package cocktail franks

In large deep skillet over medium heat, melt currant jelly. Add mustard, sherry and allspice. Mix well. Into skillet mixture stir pineapple chunks and franks. Cook covered until heated through, about 10 minutes. Transfer to a chafing dish for serving.