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Rye Boat


1 Rye bread uncut (round or oblong both work fine)
1c. mayo
1 pint sour cream
1t. dill weed
1t. baumond (seasoning in the spice aisle), hard to find but essential
2T. dried onion
1 jar dried beef (also called chipped beef), rinsed and diced

Hollow out the rye and cut the middle into 1 inch squares, set aside. Combine remaining ingredients. Add more dill weed and baumond according to taste. Serve with bread squares to dip. I usually get an extra loaf of rye to cut up becouse there seems to always be so much more dip than bread. Also, when the dip is gone, don't forget to eat the bowl!




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.