Party Rye Rounds

This probably is one of the few recipes I have the most ingredient amounts for, so it’s a very unusual one.  This one is so simple and not necessarily the healthiest but wonderful.  It is a departure from my “wing it” approach, albeit a tad.  I know, the Directions should not be so long if it is so easy, but I am solely trying to seem impressive. Once you have developed your masterpiece, you will realize that you are the impressive one wowing your friends, family and beyond. So tasty and simple.


  • Package of party rye bread squares
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 pound Velveeta (Yep – I said Velveeta!) cheese sliced in 1/4″ thick pieces -you don’t have to fess up you actually used VELVEETA.
  • 1/4 – 1/2 medium onion, finely, finely chopped – I mean get at it. No one wants to bite into a big chunk of onion on a small appetizer.
  • Tabasco


  • Preheat oven to 350 degrees (if cooking today
  • Brown pork and ground beef together breaking it up in 10-12″ skillet
  • Strain the meat mixture very well
  • Leave a very small amount of the “grease” or add a very slight amount of butter
  • Set ground meats aside
  • Set skillet to low/medium heat and saute onions until translucent – don’t overcook or you are decimating the flavor
  • Once onions are not destroyed yet ready, add the strained ground meats
  • Keep the heat at low/medium
  • Add the Velveeta slices and stir while cheese is melting and all ingredients are melding together
  • STOP just before they have all completely melded
  • Add 2-3 dashes (or 4 – 6) of tabasco or more if you like it hot
  • After all is combined, turn heat to low and start spreading the mixture on to each piece of party rye
  • Be sure to cover as much of each rye piece (even corners) as possible so as not to burn rye
  • Lay each rye round with mixture onto a baking sheet
  • Heat through – and you will know when – just keep an eye on it
  • If room temperature when heating, it should not take approximately 20 minutes
  • If out of the refrigerator can be 30-35 minutes but very easily overcooked so WATCH

ANYWAY YOU WANT IT TIPS:  This recipe can be stored overnight prior to spreading the mixture. If so, I suggest bringing it to room temperature and warming slightly.  The cheese tends to get harder to spread if cold or over even heated it gets thick and not easily spread.  So, I find spreading the mixture while warm is easier than when it is cold. Onions can be left out or replaced with green onions. NO substituting Velveeta – won’t work! There are others who replace the pork with an additional pound of ground beef or turkey (although turkey in this recipe isn’t my favorite). Add whatever feels/tastes right.



Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s