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Hanky Panks Recipe

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This recipe for Hanky Panks, by , is from The Wiersch Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cindy Empson
Added: Wednesday, December 3, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 pounds of hamburger
1 1/2 pounds of sweet or mild italian sausage
1 large block of velveeta chesse, cubed

Directions:
Directions:
Cook meats together, drain grease and add seasonings. Add cubed velveeta cheese to meat mixture, stirring until the chesse melts. Spread mixture on cocktail rye or cocktail sourdough bread. At this point, I lay them out on a cookie sheet and freeze until solid. They can then be bagged in ziplocs and pulled out whenever you need them.

Bake from a frozen state at 375 for 20 to 30 minutes, watching so they don't burn. They are done when they start bubbling and browning on top. Can finish under the broiler.

These ingredients will cover approximately one loaf of cocktail bread.

Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
These are great to have in the freezer and pull out when company stops by. One man even enjoys them for breakfast.

 

 

 

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