Reviewed: Jan. 4, 2012

This has been a family recipe of ours for YEARS! Ours is a bit more simple though - just a pound of ground beef, pound of italian sausage, and a pound of Velveeta all cooked together. We put it on either rye or wheat bread and bake for 20-25 minutes at 350.

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Reviewer:

desterp

Reviewed: Dec. 31, 2011

Love this recipe. I've always made these, and this year I could not find the cocktail rye break anywhere!!! So I bought a loaf of regular rye bread and used holiday cookie cutters to cut out small pieces. I toasted the bread and left the meat mixture in the crock pot for guests to dish out themselves. It was a big hit and everyone loved the different shapes of bread.

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Reviewer:

boilergrad

Reviewed: Jun. 4, 2011

Thank you for sharing this recipe!! I had these at a party YEARS ago (but they were on pumpernickel) and since then, could never find a recipe. (I'm gonna try the alternative recipe too.) Thanks for sharing!!

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teresa murphy

Reviewed: Jan. 16, 2011

We call this Hanky Panky and sometimes serve in a crock pot with either party rye or our favorite Tostitos scoops.

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Diane Kohlhepp

Reviewed: Jan. 1, 2011

My husband makes these and they are very good and so easy.

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Laura

Cooking Level: Expert

Reviewed: Nov. 5, 2010

I have made a version of this recipe for years. Great SuperBowl snack! The recipe I use just uses Italian Seasoning and garlic, rather than the onion, oregano and Worchestershire. I also use both cocktail rye and cocktail pumpernickel. The pumpernickel is a great alternative.

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bethiewethie

Reviewed: Feb. 11, 2010

I made this for special occasions and my family absolutely loved it!

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Reviewer:

pegaleg

Cooking Level: Intermediate

Home Town: Knox, Pennsylvania, USA

Reviewed: Feb. 2, 2010

Very good!! I served as a main dish (made half the recipe for 4 people) I used regular cheddar and shredded it, because that is what we had. Also - it only took about 5 min under the broiler. Thanks for this!

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MK!

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Cooking Level: Intermediate

Living In: Edison, New Jersey, USA

Reviewed: Nov. 4, 2009

Have made these for 15 years and they always go over well. Easy to do and so tasty

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Lilcat

Cooking Level: Expert

Living In: West Concord, Minnesota, USA

Reviewed: May 27, 2009

I had no idea what these are called. I've made them for years but omit the ground beef (mostly because I never thought of adding it) #1 son eats them for breakfast if I have frozen leftovers. He just pops them in the microwave until heated thru.

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