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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Polish Mistakes/Sausage Rye Bread Thingamajigs/Hanky Pankies Recipe

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This recipe for Polish Mistakes/Sausage Rye Bread Thingamajigs/Hanky Pankies, by , is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Jan owens

Category:
Category:

Ingredients:  
Ingredients:  
1 16 oz. pkg. Sausage (cooked, drained and crumbled)
1 lb Ground Beef (cooked, drained, crumbled)
1 lb Velveeta Cheese, cubed
1 pkg party rye bread

Directions:
Directions:
Cook sausage and hamburger drain then return to pot or skillet. Add cheese cubes and turn on low put on lid and cook until cheese is melted stirring occasionally. Spoon over rye bread. Bake in oven at 350* for 8-10 minutes or until cheese bubbles. Serve immediately.

Personal Notes:
Personal Notes:
I have heard these called several things....whatever you call them they are delicious. They are my dad's favorite appetizer.

 

 

 

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