Polish Surprises

[Raindance]

Polish Surprises

1 pound pork sausage (I like hot)
1 pound Velveeta
1 pkg. rye cocktail bread
(Or you can use 1 lb. sausage and 1 lb. ground beef plus 2 lbs. Velveeta and 2 pkg. bread.)
Crumble sausage, brown and drain. Add cheese and mix until thoroughly melted.

I keep it warm in a mini crock pot, place a long-handled teaspoon in the pot and let my guests spread it on the cocktail bread themselves. Always a big hit.

 

[ChileFarmer]

We do that as a dip for chips, want it special add couple cans of rotel tomatoes and Chiles. Nothing but nice. CF

 

[HeadChef]

We do that as a dip for chips, want it special add couple cans of rotel tomatoes and Chiles. Nothing but nice. CF

Have you tried it for tacos? It's really nice.

 

[ChileFarmer]

HC, I haven't tried that yet but you can bet I will. CF

 

[twinscooter@aol.com]

I have been baking cookies all winter and this week when I made some same receipts they tturned out hard I did not bake the too long they were soft when I took them out of the oven I do not understand this. the choc chip cookies were so hard and the pumpkin raisain were the same when I took them out my husband said I did not bake them long enough can you maybe tell me What I could have done>Arlene

 

[Mama Mangia]

how old was your flour?
flour that is out of date does some funky stuff to your baked goods -

 

[twinscooter@aol.com]

the flour has been bought just this past month the date was OK I usually buy a bag at least once a month all ingrediges were new since Xmas

 

[Mama Mangia]

did you use a spread instead of real butter?

 

[twinscooter@aol.com]

some called for butter another one called for half shortening and half margerine I used crisco and blue bonnet margerine I am going to try them again in a couple of weeks my husband has been putting a slice of bread in them to make the soft it works I don't eat much of what I make thank you will let you know next time I make them

 

[Mama Mangia]

today's margarines are not like the margarine from days gone by - it's no good and will ruin anything - try butter if the recipe calls for butter, and use shortening if the recipe calls for shortening
watch your baking time - try to take them out of the oven on the shorter baking time - they will still continue to bake while setting on your rack to cool
maybe you should switch to a different recipe for the same type of cookie and see what happens - somewhere there is a screw up of some sort on the measurements/ingredients - would you share the recipe so I can check it?