There was a time when every church basement supper, card party, and harvest gathering had one dependable hot appetizer that vanished faster than anybody could set down a casserole dish. This old Midwestern favorite comes from that very sort of table, made with simple grocery-store staples and baked up into savory little bites that feel downright familiar. It is the kind of recipe grandmothers kept in their heads instead of in a recipe box, because after making it a few times, you never forget it.
These rich little toasts are especially good set out with a relish tray, dill pickles, olives, and a pot of hot coffee or a glass of cold cider. If you are serving them for supper instead of as a party bite, a simple bowl of tomato soup or a crisp green salad makes a nice balance alongside all that warm, hearty flavor.
4-Ingredient Hanky Panky (Polish Mistakes)
Servings: 24 to 30 appetizer toasts
Ingredients
1 lb pork breakfast sausage
Directions
1. Preheat the oven to 375°F. Line a baking sheet or shallow foil tray with foil for easier cleanup.
2. In a large skillet over medium heat, cook the pork sausage and ground beef together, breaking the meat into small crumbles as it browns. Cook until no pink remains, then drain off the excess grease.
3. Reduce the heat to low and add the cubed Velveeta to the skillet. Stir until the cheese is fully melted and coats the meat in a smooth, creamy mixture.
4. Arrange the cocktail rye slices in a single layer on the prepared baking sheet. Spoon a generous amount of the meat and cheese mixture onto each slice.
5. Bake for 8 to 10 minutes, until the bread is crisp around the edges and the topping is hot and bubbling. Serve warm.
Variations & Tips
Make-Ahead Tip: You can cook the meat and melt in the cheese a day ahead, then refrigerate the mixture. When it is time to serve, simply spoon it onto the rye slices and bake until hot and bubbly.
Freezer Party Tray: Assemble the topped bread slices on a tray and freeze them in a single layer. Once firm, transfer them to a freezer bag or container and bake straight from frozen, adding a few extra minutes to the oven time.
A Little Kick: If your crowd likes a touch of spice, use hot breakfast sausage in place of mild. It gives these old-fashioned bites a little extra spark without changing their church-supper charm.
Bread Tip: Cocktail rye is the classic choice, but cocktail pumpernickel works nicely too if that is what your store carries. Just keep the slices small and sturdy so they crisp up well under the topping.
