Brown Bread Dip

INGREDIENTS:

2 3/4 c. sour cream
2 3/4 c. mayonnaise
3 oz. dried chipped beef
3 to 4 tsp. Beau Monde
2 tsp. dill weed
4 tbsp. minced onions
4 tbsp. parsley
1 round pumpernickel or rye bread

DIRECTIONS:

Chop dried beef in food processor. Set aside. In separate bowl, combine all other ingredients. Mix well by hand. Add chipped beef. Hollow out bread. Cut into cubes. Fill bread with dip.

Boston Brown Bread

INGREDIENTS:

1 c. flour
2 tsp. baking soda
1 tsp. salt
1 c. cornmeal
1 c. whole wheat flour
1 c. raisins
2 c. buttermilk
3/4 c. molasses

DIRECTIONS:

Grease two 1 pound coffee cans. Sift flour, baking soda and salt into a large bowl. Stir in cornmeal, whole wheat flour, raisins and blend well. Combine buttermilk and molasses, pour over dry ingredients and mix thoroughly. Spoon batter into cans. Cover each with double thick foil and tie with string. Place can on rack in a large kettle. Add boiling water until midway up cans and cover kettle. Steam for 3 hours until a skewer can be inserted and come out clean. Cool on rack 10 minutes. Then invert cans, turn loaves out on rack to cool completely. Wrap in foil to freeze, if desired. To serve heat in foil at 325 degrees for 40 minutes.