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SWEET-SOUR FRANKS

1 c chili sauce
1 c currant jelly
3 tb lemon juice
1 tb mustard, prepared
2 lb hot dogs, or cocktail franks
2 27-oz cans pineapple chunks, drained

Combine first four ingredients in removable liner, mix well to
break up jelly chunks. Place liner in base. Cover and cook on high
15 to 20 minutes to soften jelly and blend sauce ingredients. Cut
hot dogs in bite-size pieces and add. Add pineapple. Cover and cook
on high for 2 hours, or low for 4 hours. Set control to low to
maintain temperautre while serving.

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