INGREDIENTS:

1 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon (optional)
1 egg
1 c. all bran or bran buds cereals
1/2 c. seedless raisins
1 tbsp. shortening
1/3 c. molasses

DIRECTIONS:

1. 3/4 cup very hot water. Stir together first 4 ingredients.
2. In large mixing bowl, beat egg until foamy. Mix in next four ingredients. Add water until shortening is melted. Add dry ingredients, mixing until combined.

3. Fill 2 greased metal cans 4 1/2 inches deep, 3 inches across about 2/3 full or spread batter evenly in 1 greased 9×5x3 loaf pan.

4. Bake 350 degrees about 45 minutes for cans, or 35 minutes for loaf. Done when toothpick comes out clean. Let cool after removing from can or pan. Brown bread is especially easy to slice 24 hours after baking; cool on wire rack. Wrap lightly and store.

INGREDIENTS:

1/2 lb. shredded cheddar cheese
1/2 lb. fried crisp bacon
2 tsp. Worcestershire sauce
1 tbsp. minced onion
1/4 tsp. pepper
1 c. mayonnaise

DIRECTIONS:

Cut crust off white sandwich bread (Pepperidge Farm type). Spread mixture on bread, cut in quarters. Bake at 450 degrees for 8 to 10 minutes.

1. Spread rounds of party rye bread with light coating of mayonnaise.
2. Place slice of cucumber on each round of bread.

3. Sprinkle with lemon pepper. Chill before serving.