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.
Combine first 7 ingredients.
To prepare bread loaf, cut off the top of the bread like you would cut a pumpkin.
Pull out the insides in bite sized pieces to use as dippers.
Tear up top also. Fill the inside of the loaf with the dip.
This recipe will fill 2 loaves or 1 loaf twice.
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.
Preheat the oven to 350 degrees F.<
ood is melted.
Into the bowl with melted processed cheese
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.
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.
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!
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.
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.
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.
Cut out the round rye bread loaf to make the bread bowl.
Cut up the bread you removed for dipping.
Mix the remaining ingredients together.
Chill at least an hour before serving.
Beat cream cheese, sour cream, mayonnaise and garlic salt. Hollow out rye bread (not too deep).
Put mixture in bread.
Wrap in foil.
Put on cookie sheet and put broken bread pieces around it.
Heat at 350\u00b0 for 50 minutes.
Serve with the broken pieces and crackers to use with the dip.
Mix together kraut, onion and sour cream. Place mixture into 9x13 baking dish. Spread the swiss cheese over the mixture and top it with the crumbled rye bread. Pour the melted margarine over the casserole and bake 45 minutes at 350 degrees.
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.
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 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!
Mix cheese, olives, onion and mayonnaise together.
Put on the rye bread.
Sprinkle with bacon bits.
Bake at 300\u00b0 for 15 minutes.
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.