This is one SUPER Superbowl Snack!
1 pound lean ground chuck
1 pound fresh, ground pork sausage
3 tablespoons minced onion
1 teaspoon garlic powder
½ teaspoon dry mustard
½ teaspoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper
1 pound Velveeta
2 loaves or packages of cocktail rye bread
Directions:
Pre-heat oven to 350°. Line baking sheet or coat with non-stick spray.
In a large skillet, cook beef, sausage and onion over a medium heat until meat is browned and cooked through. Drain fat. Stir in garlic powder,
Worcestershire, black pepper, and process cheese into the skillet. Stir until the cheese is melted and the ingredients are well combined.
Place cocktail rye slices single layer on baking sheet. Spread 1 tablespoon of mixture onto each slice of cocktail rye. Toast in oven just until cheese begins to bubble (5-10 minutes). Remove to platter. Serve warm.
Serves: 10-12
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Brassawe
Abbott the Absolute
Drewonimo
julie Kiernan
Smithery
L in the Southeast
Salon.com
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