by Bonnie James
We make these on Sunday nights for a light supper with a side salad.
1 1/2 lb of hamburger or sausage
1/2 to 3/4 lb. Velveeta cheese
1 pkg. cocktail rye bread
Brown the meat. Cut cheese in chunks and mix in the meat. Stir until the cheese melts.
Lay the rye bread out on a cookie sheet. It usually takes about 1/2 to 3/4 of a bag.
Put a spoonful of the meat and cheese on each slice of bread.
Broil until the top is light brown or bubbling. Monitor, so as not to over broil.
The amounts in the recipe can be varied to personal taste or to adjust the quantity prepared.