Pepperidge Farm Hors D'Oeuvre - cooking recipe

Ingredients

1 lb. sausage
1 pkg. dry onion soup mix
3/4 pkg. Velveeta cheese (Mexican is good)
salt and pepper to taste
1 lb. ground beef
chili powder to taste
1 1/2 pkg. Pepperidge Farm rye party bread

Preparation

Saute sausage and ground beef; drain grease from meat.
Mix all ingredients together in a large skillet until cheese melts. Spread top of each slice of bread with meat mixture.
Flash freeze (about 15 minutes) and then put in Ziploc bag and place in freezer.
When you are ready to serve, take the number you wish to serve from bag, place on cookie sheet and bake in a 350\u00b0 to 400\u00b0 oven until hot.
Serve immediately.