o 250\u00b0F.
Tear dark rye bread into small bite-size pieces
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.
In small bowl, add sugar to warm water.
Sprinkle yeast over water.
Set aside.
In large mixing bowl, mix 2 cups white flour, dark rye flour and salt.
Add molasses, thinned with hot water. Add melted shortening and mix.
Add yeast and mix.
Gradually add remaining flour.
On a floured breadboard knead dough 8 to 10 minutes, until elastic. Put dough in greased bowl.
Let rise until double.
Mix ingredients together and chill.
Dig out rye bread.
Cut up pieces of bread.
Put mixture in bread.
Serve.
br>Place the slice of dark rye bread on top.
Put lid
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.
In a food processor, pulse rye bread to fine breadcrumbs. Toast breadcrumbs
chop the dried beef slices into 1/4 inch squares.
mix all the ingredients together.
chill over night.
cut out the center of the round loaf, tearing center into pieces large enough for good dipping, place around the base of loaf.
pour the dip into the bread bowl.
place sliced rye around with broken up rye.
serve.
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.
Preheat oven to 400. Place bread cubes in large bowl and
Toss bread cubes in a large bowl.<
Thaw spinach.
Mix vegetable soup mix with sour cream.
Blend in mayonnaise.
Stir in thawed spinach.
Serve with dark rye bread, squared.
Thinly slice roast beef and serve on buttered, dark rye bread, topped with a portion of remoulade, and decorated with a sprinkling of shredded horseradish and toasted onion ('ristet lg') open faced.
In Denmark, Danish sandwiches are typically eaten with a fork and knife.
immed baking sheet, toss the rye bread cubes with 2 Tablespoons of
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.