Cut out center of loaf and cube bread for dipping.
Mix all remaining ingredients together.
Place inside hollowed-out loaf of bread.
Raw vegetables are also good for dipping.
Mix dip and let sit 4 to 5 hours.
\"Light\" versions of mayonnaise and sour cream may be used.
To cut down on saltiness, boil dried beef for a minute and drain well before adding it to mixture.
Cut off top(s) of rye bread, scoop out center and cut into cubes for dipping later (fresh vegetables may be used also). Fill the center of bread with dip.
You can eat the whole thing.
Mix together mayonnaise, sour cream, dill and Durkee spice together.
Rinse dried beef in water.
Drain and add cut up into small pieces.
Add to mixture.
Buy a round loaf of rye bread, hollow out center and fill with dip.
Cut remaining pieces of bread into chunks.
Arrange around bread loaf.
Cut the rye bread into cubes and place in medium pan. Add cold water to cover and let soak one hour.
Bring bread and water slowly to boil and mash thoroughly with a potato masher.
Add raisins and lemon slices and simmer for 10 minutes. Add sugar to taste (none may be needed if the bread is already sweet). Remove lemon slices.
Whip cream and serve on the side with soup.
immed baking sheet, toss the rye bread cubes with 2 Tablespoons of
BLACK RUSSIAN: Fill a serving glass with ice; pour over the Kahlua and vodka; use a swizzle stick or spoon to stir; and serve.
COLA BLACK RUSSIAN: Fill a tall glass with ice; pour over the Kahlua and vodka; top with cola; stir and serve.
WHITE RUSSIAN WITH VODKA AND CREAM: Fill a tall glass with ice; pour over the Kahlua and vodka; stir in cream with a swizzle stick or spoon and serve.
In a small bowl, mix together the lemon zest, chopped dill, creme fraiche and Pernod. Season with salt and pepper and set aside.
Cut the rye bread into 24-30 bite sized squares, about 1 1/2in square. Spoon a small amount of the creme fraiche mixture on top of each square of bread. Cut the gravlax salmon into small pieces and arrange a piece on top of the creme fraiche.
Garnish with a small sprig of dill and a couple of strips of grated lemon rind.
Spread Miracle Whip dressing onto rye bread.
Mix all other ingredients together and spread on the bread.
Toast at 350 degrees until the cheese is melted.
Scoop out center of rye bread.
Mix together the first 8 ingredients and fill center of rye bread.
Arrange slices from 1 party stick dark rye and 1 party stick light rye around the edges.
Mix cheese, olives, onion and mayonnaise together.
Put on the rye bread.
Sprinkle with bacon bits.
Bake at 300\u00b0 for 15 minutes.
Combine all ingredients, except bread.
Chill.
Take loaf of rye bread and hollow it out.
Fill with dip.
Use cubes of rye bread for the dip.
Have toothpicks available.
ach slice of cocktail rye bread.
Arrange cocktail rye bread slices in a
Soak the rye bread slices in vegetable oil about two minutes, and then embrocate bread with grated garlic and a bit of salt. Place the slices on a tray and fry in heated oven about 10 minutes.
Cover the rye bread slices with mayonnaise and crushed hard boiled egg.
Slice cucumber and tomato and place them on the top of bread. Season with pepper to taste.
Mix and refrigerate all except rye bread.
Cut center out of round rye bread; scoop bread inside out for a bowl.
Break bread into bite-size pieces.
Set aside.
Just before serving, fill bread bowl with dip.
Place bread pieces around bowl with toothpicks. When dip is gone, eat bread bowl.
Mix cheese, mayonnaise and dressing; spread on rye bread. Place one cucumber slice on top of each slice of bread.
Sprinkle with dill weed.
Chill and serve.
Chop onion and chipped beef.
Mix sour cream, mayo, parsley and dill weed with chopped onion and chipped beef.
Scoop out middle of rye bread and cut into cubes.
Place on a tray around hollow rye bread.
Put filling in the middle of the cut-out loaf of bread. Eat dip with bread.
Serves a party!
Cut out center of rye bread and make cubes out of it.
Mix and chill the sour cream, mayonnaise, parsley, onion and beef.
When ready to serve, fill the rye bread with preceding mixture.
Place cubes of bread along the side.
Use the cubes to dip.
Combine sour cream, mayonnaise, chipped beef, parsley, onion, seasoned salt, and dill in a bowl until dip is well mixed; chill in refrigerator for 24 hours.
Cut the top off the rye bread and scoop out the bread, breaking into bite-size pieces. Fill bread \"boat\" with dip. Place bread \"boat\" on a serving tray and arrange the bread pieces around it.
Warm beer to take the chill off.
Pour it into measuring cup; set aside.
Heat remaining ingredients, except bread.
Stir until thick.
Remove from heat.
Pour in 1/4 cup beer; stir.
Wait 15 minutes.
Do this until all beer is gone.
Dip is ready.
Carve out inside of rye bread.
Cut into chunks for dipping.
Pour dip into bread bowl.
Mix and chill.
Serve in a hollowed out round loaf of rye bread.
Use rye bread to dip.