Party Rye Toppers
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1 lb. ground beef
1 lb. Bob Evan's hot sausage (loose)*
1 lb. Velveeta cheese
1 tsp. Worcestershire sauce
1 tsp. oregano
1/2 tsp. garlic salt
1/2 tsp. salt
dash of pepper
2 loaves party rye
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Brown ground beef and sausage. Drain well. Add the
cheese and cook until it melts. Then add the remaining
ingredients. Spread this mixture on the party rye. Fast
freeze on cookie sheets. Then put in a freezer bags and
freeze. When ready to serve, put under broiler until cheese
bubbles, about 3 to 5 minutes. Yields 75.
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*or sub. any hot bulk sausage or take the casings off.
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