Tuesday, December 20, 2011


These come from my husband's best friend from college.  These are a Christmas treat at their house.  I finally begged enough, and they shared the recipe.  Enjoy!!!

1 lb Lean ground beef
1 lb Hot breakfast sausage
1 lb Velveeta Cheese
Oregano to taste
1 - 2 pkgs Rye Cocktail Bread
Sauté beef & sausage drain.  Crumble meat to a fine texture.  Cut Velveeta into sm pieces & "knead" into sausage, (it needs to still be VERY warm, to melt cheese), mix thoroughly. Place a sm amount on a slice of bread (you don't want it piled high or touching the edge). Place on cookie sheet & freeze.  Bake at 375 until bubbly. (5 - 10 minutes). Broil the last few minutes to toast edges.  You should end up after baking, with a crispy edge & dry bottom.  Great when you have company for breakfast.  They make great appetizers also.

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