Rosemarys Hanky Pankys Recipes

Steps:

• 1. Brown the meats and drain thoroughly, add onions and cook until onions start to soften, stir in cheese until melted, add Worcestershire, garlic salt and pepper...
• 2. Spread a small amount of the meat mixture onto a slices of the party rye and spread to the edges and bake at 350 for 10-15 minutes.
• 3. NOTE VARIATION: The above directions are off of my original recipe...I put all the ingredients (except bread) into a regular size crock pot (not one of the big oval ones) and just cook on low till the cheese is melty and everything is almost bubbly. Just serve with bread right out of the crock pot. I find this to be much simpler than baking them although when the bread gets toasty on the edges from the baking process it makes them a little better I think. I have also used 2 lb. of the hot sausage and omitted the ground chuck for more zest!! Tweak to your taste.

Steps:

• Place ground beef and sausage in a large, deep skillet. Cook over medium high heat until evenly brown.
• Drain the meat and mix in Worcestershire sauce. Spread processed cheese over meat, allowing it to melt. Serve warm on slices of bread.

Steps:

• Fry ground beef and sausage until browned.
• Drain off fat.
• Add cubed Velveeta and stir until well combined.
• Spoon heaping tablespoonsful onto slice of party rye.
• Serve immediately or keep warm in very low oven.

Steps:

• Brown meats together and drain well.
• Add Tabassco and oregano.
• Cut Velvetta into chunks and add to meat in large skillet. When cheese is melted, spread on rye bread.
• Put on cookie sheet and bake at 350 degrees until hot. You can also make ahead and freeze then heat in 350 oven.

Steps:

• Place a coupe or Nick and Nora glass in the freezer to chill for at least 15 minutes and up to an hour. (Alternatively, fill the coupe with ice and water, stir for 30 seconds, pour out the ice and water, and pour the finished drink into the now-chilled glass.)
• In a cocktail shaker or mixing glass filled with ice, combine the gin, vermouth and fernet. Stir until very cold, about 30 seconds, then strain into the chilled cocktail glass. Hold the orange peel by its long edges, skin facing down into the glass. Pinch the peel to express the citrus oils into the glass and garnish with the orange peel.

Steps:

• Bring honey and rosemary to a simmer in a small saucepan. Cook for 5 minutes. Remove from heat, and let steep until cool, about 45 minutes. Remove rosemary, or leave in for a stronger flavor.