1/3 cup beef broth
1 lb ground chuck (80/20)
1 lb mild Italian sausage (uncased)
1 sm. Vidalia or sweet onion, finely chopped
1/4 tsp. ground cumin
1 8 oz. pkg. Velveeta mild Mexican cheese, 1/2" cubes
1 ea. loaf pumpernickel and rye cocktail bread
1 6 oz. bottle Louisiana or favorite hot sauce

In a large skillet over medium heat, add broth, beef, and sausage. Break up the meat mixture while cooking with spatula, turning often until beef is no longer pink.

Reduce heat to simmer, add onion and cumin, continuing to simmer for about 10 minutes or until the onion is clear and liquid is reduced.

Drain and return to skillet (don't turn off the stove), add cheese, stirring until smooth. Remove frome heat and cover.

Rreheat oven to 400°F.

On an ungreased cookie sheet (two if you have them), lay out bread evenly without touching.

To each, add a tablespoon of mixture and bake for 10 minutes or until lightly glazed.

Sprinkle with a drop (or five) of LOUISIANA hot sauce and enjoy!

Submitted by: Tom Fowler