Ingredients:

1 pkg. Cocktail weiners
1 pkg. Little smokey cocktail weiners
1 10-oz. jar red currant jelly
1 12-oz. Jar chili sauce

Directions:

Bring 6 cups of water to a boil and drop weiners and smokeys in. Boil 1 minute and turn water off. In large skillet, combine currant jelly and chili. Heat and stir until jelly is melted. Drain hot dogs well and add to skillet with the sauce. Cook over low heat 10 minutes, watching very carefully, stirring frequently. Serve warm