Recipe by Mareesme
I used to call these Hanky Pankies (why is beyond me!). After I made them at my Super Bowl party the first time the Bears won many years ago, it's been a tradition every Super Bowl since. (7/5/07...Note: These are supposed to be served hot and kept warm, if possible. During the holidays I make a double batch and freeze them in large Ziplock bags with layers of wax paper or foil between each layer. Then you have a no-fuss appetizer when people pop by that you don't have to pry apart when you only want to bake a portion of them!)
Top Review by Martie Vacek
This recipe has been around for at least 45 years, believe it or not. My sister-in-law's mom used to make them when I was little, and then my sis-in-law took over. She uses a hot sausage, so I don't care for them But with a mild or sage sausage, they are terrific.
- 1 lb ground chuck
- 1 lb bulk pork sausage
- 1 lb Velveeta cheese, diced
- 1 1⁄2 teaspoons Worcestershire sauce
- 1 teaspoon oregano
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ground pepper
- 2 loaves rye cocktail bread
Directions See How It's Made
- Brown meats and drain off fat.
- Add meats and cheese in frying pan and stir over low heat until melted. Mix in spices and Worcestershire sauce.
- Spread mixture on cocktail rye slices.
- Place on cookie sheet and bake approximately 10 minutes at 400°F until hot. Serve hot or warm.