Salamicheeserounds Recipes

SALAMI

Steps:

• In a large bowl, mix together the ground beef, black pepper, garlic, mustard seed and curing salt until well blended. Divide into 2 or 4 rolls, wrap in aluminum foil, and refrigerate for 24 hours.
• Bring a large pot of water to a boil. Place the wrapped rolls in the water, and simmer for 1 hour over medium to low heat. Remove carefully, and poke holes in the foil to drain. Set aside to cool. Remove foil, and rewrap with new aluminum foil. Refrigerate until fully chilled, about 3 hours. Slice, and use for sandwiches, crackers, salads or just snacking.

SAUSAGE 'N HAMBURGER ROUNDS

Steps:

• Line cookie sheets with wax paper or parchment paper.
• Spread party rye slices onto the lined cookie sheets (Makes approximately 60 pieces).
• Brown Ground Beef and Pork Sausage together.
• While browning meat, cut up velveeta into chunks.
• Drain grease thoroughly from meat mixture.
• Add all other ingredients to the meat mixture and cook until the cheese melts, stirring as it cooks.
• Remove from heat and drop mixture by spoonfuls onto the party rye slices.
• Place cookie sheets into freezer and freeze the party rye rounds.
• When frozen, remove from cookie sheets and slide into plastic bags returning to the freezer for later use.
• When ready to use, take desired amount from the bag and place on cookie sheet under the broiler until brown and bubbly.
• (Few minutes).
• Enjoy.

SPICY CHEESE ROUNDS

Steps:

• Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 ½-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour.
• Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.

CHEDDAR CHEESE ROUNDS

Steps:

• Process pecans, flour, and cornstarch in food processor until finely ground. Add remaining ingredients and pulse until dough forms. Turn dough out onto lightly floured surface and roll into two 8-inch logs. Wrap tightly with plastic wrap and refrigerate until firm, at least 1 hour or up to 3 days.
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 400 degrees. Line 2 baking sheets with parchment paper. Slice logs into 1/4-inch rounds and place 3/4 inch apart on prepared baking sheets. Bake until golden, about 15 minutes, switching and rotating baking sheets halfway through baking. Let cool 3 minutes on sheets, then transfer to wire rack and cool completely. Serve. (Rounds can be kept in airtight container at room temperature for up to 3 days.).
• Make Ahead: At the end of step 1, logs can be wrapped in plastic, then foil, and frozen for up to 1 month. Defrost in refrigerator before proceeding with step 2.