Polish Mistakes - cooking recipe

Ingredients

1 lb. ground chuck
1 tsp. oregano (dried)
1 tsp. Worcestershire sauce
party rye or pumpernickel bread
1 lb. bulk sausage (hot or mild)
1 Tbsp. garlic powder
1 lb. grated Velveeta cheese

Preparation

Brown and drain chuck and sausage.
Add oregano, garlic, Worcestershire and cheese to hot, drained meat.
Heat on low until cheese melts, stirring several times.
Spoon onto rye bread; place onto cookie sheets.
(Can be made ahead to this point.
Freeze for about 1 hour and put into freezer bags for storage.
Partly thaw before baking.)
Heat for 10 to 15 minutes at 350\u00b0.
Serve hot. They disappear like diamonds or liquid gold.