(No, this wasn't served at any party I attended. Dang it)
FroBuzz attended a nearby Superbowl party and didn't want to show up empty handed so 'we' (meaning 'I') had to drum something up. Hyatt suggested these but I thought they sounded kind of plain so I gave them my own twist. Below is the recipe I concocted (warning: Buzzard's don't measure anything so don't be upset at some of my measurments).
What you'll need:
1 lb. hamburger
1 lb. pork sausage
Salt & pepper
Hot, pepper cheese - enough to melt and hold meat together
Colby - Jack cheese - enough to melt and hold meat together
Cracked Pepper and Olive Oil Triscuits
1. In one skillet brown hamburger; in another skillet brown sausage. Season each with salt, pepper and italian seasoning to taste. Drain.
2. Combine 1/2 of each meat with 1/2 of the other so that you have two pans with 1 lb of meat in each.
3. While on medium heat, in one pan add enough Colby-Jack cheese to bind all the meat together. I used ~ 3/4 of a regular sized block of cheese. Allow cheese to melt and keep stirring meat until it creates a hot, melty mess. Sprinkle with garlic salt to taste. Spoon ~ 1" meat clump on to Original Triscuits while warm.
4. Repeat step 3 for the other meat mixture, except using hot pepper cheese and the Cracked Pepper and Olive Oil Triscuits. Do not use garlic salt in this mixture, the pepper cheese and fancy triscuits are plenty of flavor.
Refrigerate until time to eat. To rewarm (because you can't eat them cold, duh) place in 350 degree oven for about 10 minutes OR microwave a plate of 10 for about 30 seconds. Your choice.
Makes about 80 snacks.
They aren't fancy to look at, so I don't have a picture but they sure disappeared quick! Not only were they delicious but they were made with wholesome beef, pork and cheese produced right here in the good ole U.S. of A. Thanks to America's farmers and ranchers for providing such tasty ingredients!
I also made a football cake but due to the fact that I didn't have enough red food coloring, the cake looked pea green. I do NOT have a picture of that, sorry.
Until next time,
~ Buzzard ~
Labels: beef, beef recipes, dairy, food, pork, recipes, thank a farmer