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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 12 |
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I used to call these Hanky Pankies (why is beyond me!). After I made them at my Super Bowl party the first time the Bears won many years ago, it's been a tradition every Super Bowl since. (7/5/07...Note: These are supposed to be served hot and kept warm, if possible. During the holidays I make a double batch and freeze them in large Ziplock bags with layers of wax paper or foil between each layer. Then you have a no-fuss appetizer when people pop by that you don't have to pry apart when you only want to bake a portion of them!) Ingredients:
1 lb ground chuck |
1 lb bulk pork sausage |
1 lb velveeta cheese, diced |
1 1/2 teaspoons worcestershire sauce |
1 teaspoon oregano |
1/2 teaspoon garlic powder |
1/2 teaspoon ground pepper |
2 loaves rye cocktail bread |
Directions:
1. Brown meats and drain off fat.
2. Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce.
3. Spread mixture on cocktail rye slices.
4. Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.
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