The other day I started flipping through all the hundreds of cookbooks I have, yes I have a lot, looking for inspiration! And I found some old cookbooks that my mom passed down to me. Most were neighborhood or school cookbooks-which I think are the best. They are typically tried and true recipes that have either been handed down or been used a million times at cocktail parties, family gatherings or neighborhood parties. However, in the 80s (when I was a kid and era these cookbooks are from) the gourmet food scene was just coming about and the recipes were still a bit “hearty”. Lots of canned soups, MSG, shortening, canned crab…. So, I have gone through and picked a few (that I have tweaked a bit) that bring back great memories that I am going to post. Here is the first one-Sun City Specials. Our very dear neighbor and my best friend’s mom used to make these all the time and I loved them! They are perfect for football watching parties, neighborhood block parties or casual holiday parties. They are very “hearty” :), but so good! This is for you Jan!
Sun City Specials
An old fashioned party appetizer that is hearty enough for all the guys in your life-that is a lot for me:)
- 1 lb. breakfast sausage (Jimmy Dean), spicy or regular
- 1 lb. ground beef
- 1 teaspoon dried oregano
- 1 Tablespoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1 lb. Velvetta cheese, cut into cubes
- 2 loves party rye bread
In a large skillet, brown sausage and beef. Drain fat.
Add oregano, Worcestershire sauce and garlic powder. Stir to combine.
In batches add Velvetta cheese cubes. Stir until melted and continue adding until the entire pound is melted in the meat mixture.
You can freeze the mixture at this point for up to 3 months.
If you are serving right away, preheat oven to 350 degrees.
Lay bread slices on a baking sheet. Toast in oven for 5-8 minutes. You just want the bread warmed and bit toasted- crispy.
Spread about 1 Tablespoon meat mixture onto each bread slice.
Turn oven to broil. Place assembled bread slices under broiler until the cheesy begins to bubble and the tops become slightly browned-about 3-4 minutes.