1 lb. hot sausage
1 lb. hamburger
1 lb. Velveeta
1 tbsp. Worcestershire
1 tsp. seasoned salt
2 tsp. oregano
Cocktail rye bread

Brown meat, drain, add spices. Turn off. Cube cheese, add to meat and melt. Let stand for 1 hour. Heap on cocktail rye. Freeze on cookie sheets for 1 1/2 hours. Bag for freezer. When ready to use, place on cookie sheet. Bake at 450 to 475 degrees for 10 minutes.