Robb's Sun City Special
Yield
24 servingsPrep
5 minCook
30 minReady
45 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
pork sausage meat
|
* |
| 1 | pound |
ground beef, lean
|
|
| 1 | each |
garlic cloves
pressed |
|
| 1 | pound |
velveeta cheese
|
|
| 1 | tablespoon |
oregano
|
|
| 1 | tablespoon |
worcestershire sauce
|
|
| 1 | teaspoon |
red hot pepper sauce
|
|
| 2 | Loaves |
party rye bread
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
pork sausage meat
|
* |
| 453.6 | g |
ground beef, lean
|
|
| 1 | each |
garlic cloves
pressed |
|
| 453.6 | g |
velveeta cheese
|
|
| 15 | ml |
oregano
|
|
| 15 | ml |
worcestershire sauce
|
|
| 5 | ml |
red hot pepper sauce
|
|
| 2 | Loaves |
party rye bread
|
* |
Directions
Brown sausage, beef and garlic.
Drain well. Grate cheese and add to meat along with seasonings.
Stir until cheese is melted.
Spread on slices of party rye.
Freeze on tray and store in bags. When ready to serve, broil 3 to 5 minutes or until bubbly.
