1 lb. Velvetta cheese
1 lb. ground beef
3/4 tsp. oregano
3 pkg. Pepperidge Farm cocktail rye
1 lb. Bob Evens pork sausage
Dash garlic powder
3 or 4 dashes tabasco sauce

Brown beef and sausage together, drain, then stir in Velvetta cubed. Add oregano and garlic powder and tabasco sauce. Spread on rye bread and place on a cookie sheet. Put cookie sheet in freezer for about a half hour, then may be tossed into plastic bags to use when desired. When needed, spread flat on a cookie sheet and place in 400 degree oven for 10 minutes and serve. (More tabasco sauce used, more spicy will be).