1 pound lead ground beef
1 pound hot or mild bulk pork sausage
1 pound Velveeta cheese -- cubed
1/2 package dry onion soup mix
2 loaves cocktail-size rye bread
In a large skillet, brown ground beef and sausage until no longer pink, breaking up lumps with a fork; drain off fat and liquid. Add cubes of Velveeta and soup mix. Stir constantly over low heat until Velveeta is melted. Spread on the rye bread. Serve immediately, or to freeze for later use, place canapes on cookie sheets and place in the freezer. When frozen, put them in freezer bags or freezer containers. To re-heat, bake in a preheated 350°F oven for 10 to 15 minutes.
VARIATIONS:
1. Add a dash of Tabasco sauce to perk it up.
2. Substitute taco seasoning or Mexican seasoning for the onion soup mix.
3. Add some Italian seasoning.
P.S. Be sure to check out Kathy's website---lotsa terrific recipes. Her link is on my Links Page. Back to the Archives
Copyright © 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved