Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.
Combine whiskey, vermouth, and bitters in a cocktail mixing class. Add ice and stir until chilled. Strain into a chilled cocktail glass.
Garnish with a maraschino cherry.
Pour whiskey, vodka, sweet vermouth, and ice into a cocktail shaker. Cover and shake until chilled.
Strain into a chilled martini glass and garnish with maraschino cherry and pear slice.
Mix the whisky, sweet vermouth and angostura bitters. Stir then pour into a cocktail glass and garnish with a cocktail cherry.
Grate the cheese, margarine and eggs into a bowl.
Add the drained olives, pimiento, onion and soup.
Mix well and add salt and pepper to taste.
Spread on rye bread cocktail rounds and place under broiler until bubbly.
Mix together the ketchup, brown sugar& hot sauce, heat to simmer add rye& weiners simmer for 30 minutes.
Serve on toothpicks.
These can be frozen.
Fill a mixing glass two-thirds full with ice. Add the rye whiskey (or bourbon), Averna, and both bitters. Stir vigorously for 30 seconds, then strain into a cocktail (martini) glass. Add the cherry.
nd yeast mixture.
Add rye flour and mix well.
Mix together cream cheese and dressing mix with a small amount of milk until of spreadable consistancy.
Spread on rye bread slices.
Place 1-2 slices of cucumber on top.
Sprinkle with dill weed.
Brown sausage and drain well with paper towels. This is really important so they won't be greasy. Melt Velveeta cheese in microwave. Mix in with sausage and blend well. Place cocktail rye on cookie sheet. Put heaping tablespoonful of mixture on cocktail rye. You can make these ahead of time and freeze on cookie sheet, then put frozen bread in freezer bags. Place in 425\u00b0 oven for 20 minutes or until mixture is hot and bubbly. You can also put under the broiler for 3 to 5 minutes, but watch carefully.
n each slice of cocktail rye bread.
Arrange cocktail rye bread slices in
Brown sausage and drain.
Melt cheese, add remaining ingredients.
Spread on Rye cocktail rounds.
Place on cookie sheet and freeze. After freezing, they can be stored in plastic bags until ready for use.
Heat on cookie sheet in preheated oven at 350\u00b0F for 5 minutes till cheese bubbles.
Mix cheese, mayonnaise\tand
salad dressing mix.
Chill for 30 minutes.
Spread on thin slices of party rye.
Top with thin slice of cucumber.
Sprinkle
with
dill weed.
Cover and chill.\tCan be made 24 hours ahead.
Brown hamburger and sausage.
Drain very well.
Add seasoning and Velveeta cheese; simmer until cheese melts.
Put spoonfuls on cocktail rye slices; can be frozen at this point for later use. Pop under the broiler until bubbly and serve at any party.
Mix all ingredients together.
Spread mixture on slice of cocktail rye.
Bake at 350\u00b0 until cheese melts, approximately 10 to 15 minutes.
This mix can be prepared the night before.
Infuse Rye and Aquavit with 15 grams of loose leaf Rooibos tea per 1 liter for 8 hours then strain.
Build ingredients in mixing glass and stir with Kold Draft ice, then strain into Nick and Nora glass.
Garnish with slit cherry on glass with a miniature knife or machete through it.
Fill a large wine goblet with crushed ice. Gently muddle the rye, peach nectar, dash of bitters, peaches, mint, and a squeeze of lemon juice in a cocktail shaker. Pour over ice and serve cold.
Note: At first, the rye can pack a real punch; as the ice and fruit melt, they mellow it into a wonderful summer drink.
o 350\u00b0F.
Arrange cocktail rye slices on a large baking
Brown sausage and hamburger; drain.
Mix meat and spices; simmer.
Add Velveeta cheese and simmer until melted.
Spread on cocktail rye bread.
Eat now or freeze and reheat in microwave.
Preheat oven to 350 degrees F (175 degrees C).
Place ground beef and ground sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain fluids.
In a medium saucepan over low heat, melt the processed cheese.
Mix the melted processed cheese into the meat mixture. Spoon the blended mixture onto cocktail rye bread slices. Arrange slices in a single layer on a large baking sheet.
Bake in the preheated oven 10 to 12 minutes, until processed cheese begins to brown. Serve warm