1 lb. ground sirloin
1 lb. pork breakfast sausage
1 lb. Velveeta, cubed
1/2 tsp. oregano
1 tsp. crushed red pepper
1 loaf cocktail rye bread
Cook ground beef and sausage together. Drain. Add Velveeta, oregano and pepper. Stir to melt Velveeta. Spread on party rye slices. Freeze. When ready to serve, place on cookie sheet and bake at 350 for 15 minutes.
Note: These have to be made well enough in advance to freeze. It won’t work right if they’re not baked directly from the freezer.