Wayne Boatwright wrote:
> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>
>> Would love to check out interesting appetizers, and what better time
>> than when New Years is coming up? Here's one that Crash and I
>> developed together.
>
> This one goes back decades and is really addictive...

>
> Sun City Special
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Bulk breakfast sausage (I use Bob Evans)
> 1 lb Lean ground beef
> 1 Clove garlic, pressed
> 1 lb Velveeta cheese
> 1 tb Oregano
> 1 tb Worcestershire sauce
> 1 t Tobasco sauce
> 2 Loaves thin party rye
>
> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
> meat along with seasonings. Stir until cheese is melted. Spread on
> slices of party rye. Freeze on tray and store in bags. When ready to
> serve, broil 3-5 minutes or until bubbly.
>
>

Someone brought these to a recent Christmas party. They were really
tasty. Thx for the recipe.
gloria p

On Sat 27 Dec 2008 1051p, Gloria P told us...

> Wayne Boatwright wrote:
>> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>>
>>> Would love to check out interesting appetizers, and what better time
>>> than when New Years is coming up? Here's one that Crash and I
>>> developed together.
>>
>> This one goes back decades and is really addictive...
>
>>
>> Sun City Special
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>>
>>
>
> Someone brought these to a recent Christmas party. They were really
> tasty. Thx for the recipe.
> gloria p
>

You're welcome, Gloria. Enjoy!

I used to make up several batches of these around the holidays, since they
freeze so well. They were great to pull out for "drop ins".

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 1hrs
************************************************** **********************
'Dabbling in a bit of ironic foreshadowing, are we?' -Milo
************************************************** **********************

On Sun, 28 Dec 2008 06:09:43 GMT, Wayne Boatwright
<wayneboatwright@geemail.com> wrote:

>On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...
>
>> On Sun, 28 Dec 2008 0559 GMT, Wayne Boatwright
>> <wayneboatwright@geemail.com> wrote:
>>
>>> Sun City Special
>>>
>>>Recipe By :
>>>Serving Size :
>>>Categories : Appetizers Meats
>>>
>>>
>>> Amount Measure Ingredient -- Preparation Method
>>>-------- ------------ --------------------------------
>>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>>> 1 lb Lean ground beef
>>> 1 Clove garlic, pressed
>>> 1 lb Velveeta cheese
>>> 1 tb Oregano
>>> 1 tb Worcestershire sauce
>>> 1 t Tobasco sauce
>>> 2 Loaves thin party rye
>>>
>>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>>> meat along with seasonings. Stir until cheese is melted. Spread on
>>> slices of party rye. Freeze on tray and store in bags. When ready to
>>> serve, broil 3-5 minutes or until bubbly.
>>
>> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
>> tastes pretty darned good!
>>
>> Thanks,
>> Carol
>
>Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.

I hate Velveeta. I won't even plant flowers that are that color. Gag!
But ... I have had it mixed with Hormel beanless canned chili and
served with Fritos. As you said, very addictive. I've had that two
or three times. Otherwise, I live a Velveeta-free existence.

Carol

On Sat 27 Dec 2008 1143p, Damsel in dis Dress told us...

> On Sun, 28 Dec 2008 06:09:43 GMT, Wayne Boatwright
> <wayneboatwright@geemail.com> wrote:
>
>>On Sat 27 Dec 2008 11:06:00p, Damsel in dis Dress told us...
>>
>>> On Sun, 28 Dec 2008 0559 GMT, Wayne Boatwright
>>> <wayneboatwright@geemail.com> wrote:
>>>
>>>> Sun City Special
>>>>
>>>>Recipe By :
>>>>Serving Size :
>>>>Categories : Appetizers Meats
>>>>
>>>>
>>>> Amount Measure Ingredient -- Preparation Method
>>>>-------- ------------ --------------------------------
>>>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>>>> 1 lb Lean ground beef
>>>> 1 Clove garlic, pressed
>>>> 1 lb Velveeta cheese
>>>> 1 tb Oregano
>>>> 1 tb Worcestershire sauce
>>>> 1 t Tobasco sauce
>>>> 2 Loaves thin party rye
>>>>
>>>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>>>> meat along with seasonings. Stir until cheese is melted. Spread on
>>>> slices of party rye. Freeze on tray and store in bags. When ready
to
>>>> serve, broil 3-5 minutes or until bubbly.
>>>
>>> The presence of Velveeta is a bit disturbing (LOL), but I'll bet this
>>> tastes pretty darned good!
>>>
>>> Thanks,
>>> Carol
>>
>>Tell me you *never* eat Velveeta. :-) Yes, it's really quite good.
>
> I hate Velveeta. I won't even plant flowers that are that color. Gag!
> But ... I have had it mixed with Hormel beanless canned chili and
> served with Fritos. As you said, very addictive. I've had that two
> or three times. Otherwise, I live a Velveeta-free existence.
>
> Carol
>

I generally don't buy Velveeta unless I have plans to use it *in*
something, like the above.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Saturday, 12(XII)/27(XXVII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
3dys 26mins
************************************************** **********************
Life grows on the side of the mountain, not the top.
************************************************** **********************

On Sat, 27 Dec 2008 2309 -0800, Blinky the Shark
<no.spam@box.invalid> wrote:

>Damsel in dis Dress wrote:
>
>> Would love to check out interesting appetizers, and what better time than
>> when New Years is coming up?
>
>I'm sticking with tradition: surfers.

"OH, my God!" <rolls eyes and groans>

Damsel in dis Dress wrote:
> Would love to check out interesting appetizers, and what better time
> than when New Years is coming up? Here's one that Crash and I
> developed together.
>
> * Exported from MasterCook *
>
> Shrimp Rangoon

<snipped> Thanks for posting! We'll be having the famous (or infamous
depending on your view) cocktail meatballs, bbq bacon wrapped shrimp,
cheese sticks, veg tray, potato salad and apple turnovers. And cheese.

Shrimp Léjon!

Large shrimp butterflied and lightly stuffed with horseradish, then wrapped
around with 1/2 slice of bacon, baked "standing up" at 375° F. until done.
(10 minutes) Serve with Dijon mustanrd.

TIP #1: First nuke or pan fry bacon to almost done before wrapping (and
toothpicking) around shrimps since it won't take long for shrimp to cook.

TIP #2: Invite Andy!

Rose Bowl... WILL BRING BEER!!!

Go State!!!

Andy
P.S. Don't forget the parade!!! :)

Andy said...

> Shrimp Léjon!
>
> Large shrimp butterflied and lightly stuffed with horseradish, then
> wrapped around with 1/2 slice of bacon, baked "standing up" at 375° F.
> until done. (10 minutes) Serve with Dijon mustanrd.
>
> TIP #1: First nuke or pan fry bacon to almost done before wrapping (and
> toothpicking) around shrimps since it won't take long for shrimp to
> cook.
>
> TIP #2: Invite Andy!
>
> Rose Bowl... WILL BRING BEER!!!
>
> Go State!!!
>
> Andy
> P.S. Don't forget the parade!!! :)


BTW, At Penn State, it's NOT an education, it's a PARTY!

Voted the #1 party school in the country! Woo Hoo!!! "KEG me baby!"

And what the heck, have an ice cream cone! http://www.creamery.psu.edu

Andy & his Evil "Party BUM!!!" Twin

On Sun 28 Dec 2008 1143a, Melba's Jammin' told us...

> In article <Xns9B81E6E9C5F57wayneboatwrightatgma@69.16.185.25 0>,
> Wayne Boatwright <wayneboatwright@geemail.com> wrote:
>
>> On Sat 27 Dec 2008 07:00:00p, Damsel in dis Dress told us...
>>
>> > Would love to check out interesting appetizers, and what better time
>> > than when New Years is coming up? Here's one that Crash and I
>> > developed together.
>>
>> This one goes back decades and is really addictive...
>>
>>
>> * Exported from MasterCook *
>>
>> Sun City Special
>>
>> Recipe By :
>> Serving Size :
>> Categories : Appetizers Meats
>>
>>
>> Amount Measure Ingredient -- Preparation Method
>> -------- ------------ --------------------------------
>> 1 lb Bulk breakfast sausage (I use Bob Evans)
>> 1 lb Lean ground beef
>> 1 Clove garlic, pressed
>> 1 lb Velveeta cheese
>> 1 tb Oregano
>> 1 tb Worcestershire sauce
>> 1 t Tobasco sauce
>> 2 Loaves thin party rye
>>
>> Brown sausage, beef and garlic. Drain well. Grate cheese and add to
>> meat along with seasonings. Stir until cheese is melted. Spread on
>> slices of party rye. Freeze on tray and store in bags. When ready to
>> serve, broil 3-5 minutes or until bubbly.
>
>
> Sun City Specials? ExCUSE me? EVERYone knows those are called
> Barfburgers! EVERYone. Not because of effect, but because of their
> appearance when you get it mixed together. Jeez, Wayne. . . . '-)
> LOL!

I have to admit you give an apt description. :-) But when I was given the
recipe decades ago, it was called Sun City Special. <g>

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 12(XII)/28(XXVIII)/08(MMVIII)
************************************************** **********************
Countdown till New Year's Eve
2dys 12hrs 27mins
************************************************** **********************
Laws expand in proportion to the resources available for their
enforcement.
************************************************** **********************

Damsel in dis Dress wrote:


> I hate Velveeta. I won't even plant flowers that are that color. Gag!
> But ... I have had it mixed with Hormel beanless canned chili and
> served with Fritos. As you said, very addictive. I've had that two
> or three times. Otherwise, I live a Velveeta-free existence.

I only use it to make queso dip. Velveeta and Rotel tomatoes mixed
together and nuked. For some unholy reason, people at super bowl parties
scarf it up along with bags of Doritos.

There is a purpose to everything under Heaven, even Velveeta.


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life