Polish Mistakes By Mrs B Recipes

POLISH MISTAKES

Steps:

• 1. In a large skillet, brown both meats, chopped onion. Cook until both meats are cooked thoroughly. Drain fat.
• 2. Add the rest of the ingredients and cook over low heat until the cheese is melted.
• 3. Preheat oven to °350. Line up the peices of bread on cookie sheets.
• 4. Distribute the mixture evenly on each peice of bread.
• 5. Bake at °350 for 10-12 minutes.

POLISH MISTAKES

Steps:

• Pre-heat oven to 350 degrees F bake.
• Brown hamburger meat and sausage, drain excess fat.
• Add cheese. Then add the other garlic and worcestershire according to taste.
• Cook until cheese melts.
• Slice french bread in about 1/4 inches thick slices.
• Put meat mixture, once cheese is melted, on bread and bake until bread is crispy.

POLISH MISTAKES

Steps:

• Preheat the broiler.
• Place ground beef, sausage and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown and onions are soft. Drain liquid.
• Mix in the processed cheese food, oregano and Worcestershire sauce. Stir continuously until the cheese is melted.
• If the bread is not sliced, cut it into thin slices. Spoon approximately 1 tablespoon of the mixture onto each slice. Place the slices in a single layer on a baking pan.
• Broil the slices 10 minutes, or until the cheese is slightly browned and the bread is toasted.

POLISH MISTAKES (OR HANKY PANKY)

Steps:

• Brown the meats separately & drain. While meats are still warm, combine with cheese & seasonings. Stir until cheese is melted.
• Spoon 1 Tbsp. of mixture onto each slice. Spread on slices of party rye.
• Place slices on baking pan & broil 10-15 minutes till cheese is slightly brown & bread is toasted.

RIBBON JELLO SALAD FROM MRS. B

Steps:

• For filling: Dissolve unflavored gelatin in cold water. Add milk, sour cream, sugar and vanilla. Beat well.
• Layer in 9 X 13 pan, chilling between layers.
• First layer: jello 1, prepared as directed on package.
• Second layer: 1 3/4 cup filling.
• Third layer: jello 2.
• Fourth layer 1 3/4 cup filling.
• Fifth layer: jello 3.
• Sixth layer: 1 3/4 cup filling.
• Seventh layer: jello 4.
• IMPORTANT; Let each layer set well before adding another. (Chill in refrigerator between additions.) Also, let your prepared jello cool to room temperature before layering it into the pan on top of the previous layer. When you pour a new layer in, do not pour it directly on the previous layer. The stream of liquid may be strong enough to "slice" open the layer that is there. Instead, hold a large spoon down near the pan; pour the liquid onto the spoon and let it gently cascade into the pan. The filling will probably set up before you get through all the layers. You can warm it gently to re-liquify; just be sure it is not too hot when you pour it on the previous layer.
• Yes, it is worth it.