SWEET AND SOUR FRANKS
* 1 cup chili sauce
* 1 cup currant jelly
* 3 tablespoons lemon juice
* 1 tablespoon prepared mustard
* 2 pounds cocktail franks or hot dogs cut into bite-sized pieces
* 2 cans Pineapple chunks, 27 ozs
Combine first four ingredients in Crock Pot; mix well to break up jelly chunks. Cover and cook on high 15 to 20 minutes to soften jelly and blend sauce ingredients. Add cut-up hot dogs or cocktail franks. Add pineapple. Cover and cook on high for 2 hours; or low for 4 hours. Keep on low while serving.
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