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.
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.
immed baking sheet, toss the rye bread cubes with 2 Tablespoons of
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.
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.
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!
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.
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.
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 all together.
Cut out hole in rye bread and slice up. Pour dip into rye bread.
Mix and chill.
Serve in a hollowed out round loaf of rye bread.
Use rye bread to dip.
Drain the tuna and mix with the grated lemon rind, lemon juice, pickles and cheese; season to taste with salt and pepper.
Spread mixture over 4 slices of rye bread and top with sliced onion and lettuce leaves and top with remaining slices of rye bread.
Cut in half to serve.
Mix ingredients and serve with rye bread.
Mix mayonnaise, sour cream, parsley, onion flakes and dill in a bowl.
Cut dried beef into small pieces and fold into mixture. Cut rye bread into chunks.
Dip the bread!
Scoop out center of loaf, leaving crust intact.
Tear removed portion into bite size pieces.
Combine next 6 ingredients, mixing well.
Pour into cavity in loaf.
Garnish with fresh parsley sprigs.
Serve with reserved pieces of rye bread.
You may want to have another loaf available for dipping!
Beat cream cheese until creamy.
Add sour cream and mayo.
Beat until smooth.
Add beef, onion and garlic powder.
Carve large oval in top of rye bread and scoop out inside, leaving shell about 1/2-inch thick.
Reserve scooped out bread.
Stuff bread shell with dip.
Place on baking sheet.
Cover top and sides with foil.
Bake at 350\u00b0 for 50 minutes.
Serve with crackers and scooped out bread.
Brown sausage and beef together.
Salt and pepper; drain grease.
Add seasonings and cubed Velveeta cheese.
Mix and stir until cheese is melted (over burner on medium).
Spoon mixture onto rye bread slices.
Should make 20 to 24.
Place on cookie sheet and bake at 425\u00b0 until golden, approximately 15 minutes.
Serve hot!! Enjoy.