Rye Bread & Sausage
Yield
2 loavesPrep
30 minCook
15 minReady
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef, lean
|
|
| 1 | pound |
hot italian sausages
|
*
|
| 1 | pound |
velveeta cheese
|
|
| 2 | packages |
rye bread
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef, lean
|
|
| 453.6 | g |
hot italian sausages
|
*
|
| 453.6 | g |
velveeta cheese
|
|
| 2 | packages |
rye bread
|
*
|
Directions
Fry the beef and hot sausage, and drain excess fat.
Melt the cheese.
Mix the ground beef, sausage and melted cheese.
Let it cool.
Spread the mix on the rye bread.
Freeze on a cookie sheet.
Put into plastic bags.
Thaw.
Bake at 350'F. for 15 minutes.
Serve hot.
