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1 lb. ground beef
1 lb. hot Italian sausage
1 lb. Velveeta
1 tsp. oregano
1 tsp. garlic powder
1 loaf buffet rye

Brown ground beef and sausage; drain well. Add oregano and garlic powder and mix together. Cube Velveeta and place on ground meat mixture. Place cover on pan until cheese melts; mix well. Spread on rye rounds and place on cookie sheet to freeze. To re-heat, place in 400 degree oven for 10 minutes. Makes enough for 1 loaf of buffet rye.
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