Ingredients:
Velveeta cheese
1 1/2 lbs pork sausage
2 tablespoons grape jelly
rye cocktail bread, slices
Directions:
Brown sausage and drain well.
Return cooked sausage to pan and add jelly.
Cut velveeta in pieces and add to sausage mixture.
Heat on low until cheese is melted.
Top each bread slice with heaping teaspoonful of sausage mixture.
Place under broiler until edges of bread are toasty.
Serve warm.
Servings: 8
Time preparation: 10 min.
Time total: 14 min.