Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
Brown meat in large skillet; season with garlic salt and Worcestershire sauce.
Make sure meat is in a crumbly texture. After meat is cooked, place chunks of cheese on top and cover pan with lid.
Simmer on low until the cheese melts and stir mixture thoroughly.
Spoon meat mixture on party rye slices and serve warm.
Cube Velveeta into small pieces.
Fry beef and sausage.
Drain well and reheat.
Mix cheese cubes and spices with heated meats. Mix well until meat, cheese and spices are well-blended.
Brown and drain meats.\tAdd chunks of
cheese and melt, stirring together.\tAdd the rest of
the
ingredients.
Spread on rye bread rounds or very thin bread, cut in quarters.
Brown meat; drain.
Add cheese, stirring until melted.
Add spices and mushrooms.
Spread on party bread slices.
Bake at 350\u00b0 for 12 to 15 minutes.
Watch time.
Mixture may be frozen.
Brown ground beef and sausage in same pan.
Drain grease. Reduce heat.
Add oregano, basil and chunks of cheese.
Stir until melted.
Arrange bread, topped completely with cheese mixture, on a cookie sheet and place in freezer until firmly set.
(They can be dropped in a plastic bag after this and kept in freezer for future use.)
Place under broiler until cheese is bubbly and browned.
Brown meats; drain.
Add remaining ingredients to meat; stir until cheese is melted.
Spread on bread.
May bag and freeze. Broil 3 or 4 minutes.
Brown meats together and drain.
Melt Velveeta cheese into meats.
Add Worcestershire sauce and garlic powder.
Place a heaping amount on each slice of party rye.
Bake at 350\u00b0 for 10 minutes.
Fry beef and sausage until brown; drain grease.
Slice cheese; cut up and mix into meat until well blended.
Spoon onto ryes, 1 tablespoon each.
Bake in oven for 8 to 10 minutes at 350\u00b0 until lightly browned.
Brown hamburger and sausage.
Drain grease.
Dice Velveeta cheese and add to mixture.
Add oregano, onion salt and garlic salt.
Spread on slices of rye bread.
Place in plastic bag and freeze.
When ready to use, place on cookie sheet and bake at 350\u00b0 for about 10 minutes.
Great for parties!
Brown beef and sausage, drain well.
Add cheese, seasonings and stir until cheese is melted.
Spread mixture on bread slices, place on cookie sheet.
Bake 15 to 20 minutes at 350 degrees.
Serves a party of 20 to 25.
Brown sausage separately and drain well.
Add cheese until melted.
Add Worcestershire sauce, oregano and garlic salt. Spread on party size rye bread and freeze on cookie sheet.
Put in bag when ready to serve, then put under broiler, about 5 minutes.
Brown hamburger meat and ground sausage and then drain the grease off.
In a large pot, combine the hamburger and sausage with Velveeta cheese.
Add the cayenne pepper and seasonings. Preheat oven to 350\u00b0.
Take the loaf of pumpernickel bread and cut each slice in half.
Take a spoonful of the mixture and put onto each half of the bread.
Spray a cookie sheet with Pam and just slightly toast the bread with mix.
This usually takes about 15 minutes.
Cook the meat; drain well.
Add cut up mushrooms (if desired) and seasoning.
Cut Velveeta cheese up and melt it in.
Spoon into bread slices.
Warm in a 350\u00b0 oven for a few minutes until bread is slightly toasted.
Brown sausage and ground beef in large skillet.
Cut Velveeta into small slices and lay on top.
Cover until cheese melts.
Add spices.
Mix thoroughly until gooey.
Don't drain grease.
Spoon mixture (stirring frequently) onto rye bread.
I line the bread up on a cookie sheet (easier to handle).
Place, uncovered, in freezer until firm.
Remove from sheet and put in plastic Baggies. Bake for 15 minutes at 350\u00b0 when needed.
Brown meat;
drain fat.
Add
the
rest of the ingredients and mix well.
Spread on rye rounds and warm in oven.