Recipe by alicat
I had never, ever liked rye bread until I tried these appetizers a decade and a half ago. My husband grew up with them and therefore I inherited the recipe! They are so good, we have a meal made up of just these whenever I make a batch. They are always the first to go at any get-together. Hope you like them!
Top Review by AnnetteMarie
This is very, very close to the recipe that I posted on August 14, 2004, #97851. We love them but you do taste the rye bread. My recipe calls for a few spices that jazz the recipe up some.
- 1 loaf miniature party rye rounds or 1 loaf rye cocktail bread
- 1 lb ground round
- 1 lb hot bulk breakfast sausage or 1 lb mild bulk breakfast sausage (depending on taste, We like mild)
- 3⁄4 lb Velveeta Mexican cheese (hot or mild, depending on taste, We usually use hot)
Directions See How It's Made
- Have wax paper cut to shape and layed out on a couple of cookie sheets if you plan to freeze the squares, otherwise leave the sheets bare.
- Lay as many slices of party rye's as you can on a cookie sheet without overlapping the edges of the sheet or totally crowding the bread (within 1/8" of each other is fine).
- Cube Velveeta into 1" squares.
- Brown beef and sausage in large skillet till just done and no longer pink.
- Drain when done if needed.
- Stir Velveeta cubes into meat until melted and thoroughly combined.
- Turn heat off and place a tablespoon of meat mixure on each slice of party rye, making sure to smooth it evenly over every slice.
- Place each square back on bare sheet or waxed lined depending on whether you're going to freeze them or not.
- You must work quickly as the mixture tends to stiffen up after about 5 or so minutes.
- If the mixture does stiffen up, place back over medium heat, stirring constantly, until melted again, then remove from heat as before.
- Repeat this as needed anytime the mixture stiffens, until you're done topping all the rye squares (should only need to do this once or maybe twice at most, depending on how liberal you are putting the sausage mixture on each square).
- When done topping squares, place them on a bare baking sheet and broil them in the oven 5" from the heat until starting to just darken on the tops and edges.
- Or freeze them on the cookie sheets and then transfer to freezer bags (with pieces of wax paper between each layer).
- *Note*To heat from frozen: Remove desired amount from freezer and let defrost on paper towels for 10-15 minutes.
- Then broil as directed above, only 6-7" from heat.
- They won't have the exact same texture but will taste just as delicious.