|by Ronald Kinton|
Pactical Cookery 9th edition continues to provide catering students with the comprehensive information and step-by-step guidelines that they need.
Results 1 - 10 of 15 for rye boat
Result Page: 1
Cut beef in small pieces. Mix above 1 day ahead. Hollow out one round loaf of rye or pumpernickel bread. Fill with mixture. Serve with cocktail rye slices.
Combine sour cream, ... top out of rye loaf. Remove top ... first loaf into chunks. Place dip into hollow in the 1st loaf. Use pieces of rye to dip and eat.
Shred corn beef ... Refrigerate 8-12 hours. Cut rye bread (round) into shape of bowl. Fill bread bowl with corn beef mixture and serve rye bread pieces.
Dice up beef very small. Order rye bread "boat shaped" from bakery. ... of bread (cut the bread into chunks) and place around the side of the boat area.
Hollow out whole rye bread and cut center part into cubes. Fill boat with dip. Place bread cubes around edge of tray.
Mix well and spoon into hollowed out round loaf of rye bread.
Mix all ingredients together. Slice off top of bread. Pull out bread in pieces until you have a shell. Fill cavity of bread with dip. Put bread on ...
Mix sour cream, mayonnaise and dry beef. Cover with top of mixture with minced onions and Beaumonde seasoning. Refrigerate prior to serving to let ...
A round one ... room in the "boat" for filling. ... Chives 1 lg. jar chipped beef I put the beef and onions in a blender, then mix with the other ingredients.
Mix all ingredients, except loaf of bread, together. (It's better to make this ahead of time, at least a day.) Before serving, hollow out loaf of ...
Result Page: 1
top of page