Wayne Boatwright > wrote:
> On Thu 31 Jul 2008 08:29:20a, Christine Dabney told us...
>
> > Heya all,
> >
> > Well..I have been at work at my new permanent place of employment
> > for a bit over a week now. And I am already planning a get
> > together for the nurses with whom I work. A cocktail party, to be
> > exact.....
> >
>
> Christine, this is a very unsophisticated appetizer, but really
> delicious and positively addictive. They *need* to be made in
> advance and frozen, which is a great plus, since they only require
> last minute broiling in the oven. Don't be put off by the Velveeta.
> :-)
>
>
> * Exported from MasterCook *
>
> Sun City Special
>
> Recipe By :
> Serving Size : 24 Preparation Time :0:00
> Categories : Appetizers Meats
> Robb's
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Pork sausage meat
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves small, thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on trays and store in bags. When ready
> to serve, broil 3-5 minutes or until bubbly.

Yep, I've made those many times (or a slight variation of the same). The
woman who gave me the recipe back in the 80's tried to foodie it up by using
bleu cheese, which positively overwhelmed them. Stick with Velveeta or at
least cheddar

Jill