Savory Rye Snacks Food

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SAVORY RYE SNACKS



Savory Rye Snacks image

"I make the flavorful spread ahead of time and refrigerate it," reports Connie Simon, Reed City, Michigan. "Then all I have to do to have a quick snack is put it on the rye bread and bake."

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 4 dozen.

Number Of Ingredients 8

1 cup sliced green onions
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
1 cup mayonnaise
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped ripe olives
1/2 cup chopped pimiento-stuffed olives
1 loaf (1 pound) snack rye bread

Steps:

  • In a bowl, combine the onions, cheeses, mayonnaise, mushrooms and olives. Spread on bread slices and place on ungreased baking sheets. Bake at 350° for 8-10 minutes or until bubbly.

Nutrition Facts : Calories 242 calories, Fat 17g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 496mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein.

SAVORY RYE SNACKS



Savory Rye Snacks image

Make and share this Savory Rye Snacks recipe from Food.com.

Provided by ratherbeswimmin

Categories     Lunch/Snacks

Time 25m

Yield 4 dozen

Number Of Ingredients 8

1 cup sliced green onion
1 cup mayonnaise
1 cup shredded monterey jack cheese
1 cup shredded cheddar cheese
1 (4 ounce) can mushroom stems and pieces, drained
1/2 cup chopped ripe olives
1/2 cup chopped pimento stuffed olive
1 loaf rye cocktail bread

Steps:

  • In a bowl, combine green onions, mayonnaise, cheeses, mushrooms and olives.
  • Spread on bread slices and place on ungreased baking sheets.
  • Bake at 350 degrees for 8-10 minutes or until bubbly.

RYE CRUST FOR SAVORY PIES AND PASTRY (ADAPTED FROM RECIPE 243072



Rye Crust for Savory Pies and Pastry (Adapted from Recipe 243072 image

applydapply has kindly allowed me to post this rye version of her Recipe #243072 This is a good crust for meat pies; every time I've made it, it comes out tender and flaky. It makes enough for one double-crust or two single crust pies.

Provided by Chocolatl

Categories     Savory Pies

Time 25m

Yield 16 serving(s)

Number Of Ingredients 5

1 3/4 cups all-purpose flour
1/2 cup rye flour
3/4 teaspoon salt
13 tablespoons butter, cold, cut up (1 stick plus 5 tablespoons(or use 1/2 cup shortening and 5 tablespoons butter)
4 -7 tablespoons cold water

Steps:

  • Place flours and salt in food processor work bowl and pulse for 2 seconds to combine.
  • Add butter. Pulse 3-4 times, 2-3 seconds each time, or until mixture is crumbly.
  • Sprinkle in water, a tablespoon at a time, pulsing briefly after each addition, until mixture pulls away from the side of the work bowl and starts to form a ball. I find that 4 tablespoons water is usually enough, but you can add up to 3 more if your mixture is dry--just don't let it get too wet and sticky.
  • Remove from bowl and form into two balls.
  • Flatten each ball slightly.
  • Wrap in plastic wrap and chill for about 10 minutes.
  • On a lightly floured surface, roll each ball out into a circle.
  • Use in any savory recipe that calls for pie crusts.

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