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First Down Munchies

This recipe was sent in by Patty Rodzay of McCandless, who wrote: "I always serve these during the Steeler games because my husband really likes them."

1 pound ground beef
1 pound bulk sausage -- the spicier the better
1 pound Velveeta cheese, melted
1 teaspoon garlic powder
1 teaspoon oregano
1 tablespoon Worcestershire sauce
2 loaves party rye

Brown meats separately and drain. Add to melted cheese and seasonings. Mix well and cool slightly. Spread on rye bread. Bake on cookie sheet in preheated 350-degree oven for 15 minutes until cheese is bubbly. Serves 8 to 10.

These freeze very well. After spreading the meat/cheese mixture on the bread, freeze on cookie sheets. Once frozen, transfer to freezer bags and store in freezer until ready to use.

Note: The mixture was very thick and hard to spread. We recommend using 3/4 pound ground beef and 3/4 pound sausage.

The following weren't tested.

Variation 1: Beer Drinkers Dip, courtesy of Denise Brink, Moon.

Use the first three ingredients of First Down Munchies, along with a medium onion chopped and sautéed with a clove of garlic. Add a jar of salsa and a tablespoon chili powder. Mix everything together and stir well. Serves 15 to 20 with 2 bags of corn chips.

Variation 2: Cordie Simmons' Nacho Dip, Kim Anna Antol of Hampton.

Brown a pound of ground beef and a medium chopped onion. Add to a pound of melted Velveeta mixed with 3-4 15-ounce cans of Hormel chili without beans, 4-ounce can chopped green chilis and 1/2 jar jalapeno peppers sliced. Serve with tortilla chips.

Thursday, September 23, 1999

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