Day 3: Party Pizzas/Polish Mistakes — A Nostalgic Christmas Appetizer Classic
- Amy Dupuis
- 2 days ago
- 2 min read
Our dear friend Lane, originally from the heart of Louisiana and now making his home in Minnesota, shared today’s recipe and the sweet memory behind it—in the most charming way: through a poem. This family favorite, known as Polish Mistakes or Party Pizzas, has traveled with him from his grandma’s kitchen all the way to the gatherings he hosts today. Passed down with love and seasoned with nostalgia, this recipe is a true heirloom that brings a little piece of home to every holiday table.
Story I remember:
Grandmother's house. 1100 sqft.
Over 100 people.
Less than 11 sqft a person.
The staccato noises of too many people in one house.
Children causing a ruckus with toys they brought, in anticipation of receiving more.
The rich, savory scent of chicken broth from gumbo stretched thinner than a crepe on a taffy puller.
The alluring aroma of bread, cheese, and meat baking together.
The sickly sweet scent of homemade eggnog.
The sounds of "To X from Y" , as gifts are handed out.
The crinkling of plastic and the complaints of the youngest child being given trashman duty.
Childhood Bliss.
Handheld party pizzas people used to attack the trays as they came out.
Fast forward a decade and a half later.
My sister in law's parents' Christmas.
They bring out the party pizzas.
They call them polish mistakes.
Flabbergasted at the absurdity.
Historical knowledge of polish mine detectors abounds.
Handheld Party Pizzas.
Adulthood Bliss.
Recipe I remember:
Serving Size: 15-30
Ingredients:
Tiny little cocktail Rye Bread (40-50 slices per loaf)
1 lb Velveeta
1 lb ground Italian Sausage
1 lb Ground Beef
1.5 tbsp Worcestershire sauce
1 tbsp minced onion
1 tsp dried oregano
Preheat the skillet. Set to medium high.
Mix the sauce, seasonings, ground beef, and sausage in a mixing bowl. Not the cheese.
Cook until they brown evenly.
Drain the liquid.
Add the processed cheese Product. Stir it in well.
Lay out the rye cocktail bread onto a baking pan in a single layer. If not already sliced, slice it into thin (1/4 inch) slices. Scoop roughly a table spoon of the main mixture onto each slice.
Broil for 10 mins until cheese is melted and rye bread toasted.
Serve and watch your guests fight over the slices like my family used to.
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