1 lb. lean hamburger
1 lb. hot sausage
1 lb. Velveeta cheese
1 tsp. oregano
1 tsp. garlic powder
1 tsp. Worcestershire sauce
salt and pepper
1 to 2 loaves Pepperidge Farm rye bread

Brown hamburger and sausage and drain. Combine with oregano, garlic and sauce and put in skillet; add cheese. Stir until melted and then cool. Spread on bread. May be stored in refrigerator until ready to use. Place on cookie sheet.

Bake at 350°F for 10 to 15 minutes. Spread is enough for two loaves.