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 Posted By: Raindance 
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.
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 Posted By: ChileFarmer 
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:)
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 Posted By: HeadChef 
Feb 6  # 3 of 10
Quote 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. :)
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 Posted By: ChileFarmer 
Feb 6  # 4 of 10
HC, I haven't tried that yet but you can bet I will. CF:)
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 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