Candied Kilbasa!

An appetizer of the finest kind! quick and easy to put together-although cooked at the last minute-it is best started the day before!
What you need:
1 gal zip-lock bag
kilbasa
your favorite deli mustard
maple syrup

slice the kilbasa into 1/4 " chunks and place in zip-lock bag
cover kilbasa with maple syrup
add a soup-spoon (heaping) full of deli-mustard

Now start your aerobic exercise by shaking the bag until
either you are tired,all is mixed together, or someon catches you being silly....Ho-Do zip up the bag before you start shaking-eh!

this can rest in the fridge for up to 2 days(if you can wait that long)
10 minutes before guests arrive (or you want to eat them yourself) put the kilbasa into a large fry-pan (disgard marinade)and saute until nice and browned-scoop out and serve! I use toothpicks-it saves sticky fingerprints all over the couch!

Now-if you do not have any maple syrup-go to the market in the baking goods aisle and look carefully in the store collection of extracts- the name of the extract is MAPLEINE....
The directions are on the bottle
if you get maple extract
in a saucepan:
2 cups sugar
1 tsp maple extract
1 cup of boiling water
stir until sugar is melted and VOILA! MAPLE SYRUP!!!!