1 lb. ground beef
1 lb. hot sausage
1 lb. Velveeta cheese, cubed
2 loaves Pepperidge Farm rye
1 tsp. oregano
1 Tbsp. Worcestershire sauce
1/2 tsp. garlic powder
Brown and drain meat. Add other ingredients and thor-
oughly mix. Spread on rye rounds. Broil until bubbly. Makes
Mixture may be made up ahead and frozen. Thaw at room
temperature. Or, spread on rye rounds, place on cookie sheet,
freeze and then place in plastic bag. Take out what you need.
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