Feb 5 # 1 of 10
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.
Feb 5 # 2 of 10
We do that as a dip for chips, want it special add couple cans of rotel tomatoes and Chiles. Nothing but nice. CF:)
Feb 6 # 3 of 10
ChileFarmer wrote:
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.
Feb 6 # 4 of 10
HC, I haven't tried that yet but you can bet I will. CF:)
Posted By: twinscooter@aol.com
Feb 14 # 5 of 10
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