Herb Rolls Three Rivers Cookbook I Yield: Serves 6 ¼ cup butter, melted 1½ tsp. parsley flakes ½ tsp. dill seed ¼ tsp. onion flakes 1 pkg. refrigerated buttermilk biscuits Put first four ingredients in a 9" pie pan. Let melt. Blend well. Cut biscuits in quarters. Swish each one in melted mixture. Arrange pieces touching in the pie pan. Bake in a 425o oven for 12 minutes or until golden brown. Let stand a short time to absorb the butter and herbs. Try this in a ring mold or bundt pan. This is an easy version of monkey bread and great for a buffet dinner.

Crunchy Rye Bread Cooking for Entertaining Marlene Sorosky Yield: 8 servings ⅓ cup butter ½ tsp. celery seeds ¼ tsp. paprika ¼ tsp. salt ¾ cup shredded Swiss cheese (3 oz.) 1 (1-lb.) round loaf rye bread, unsliced In a small bowl, mix butter, celery seeds, paprika and salt. Stir in cheese. Make 2 lengthwise and 5 crosswise cuts through bread loaf, leaving bottom crust intact. Spread butter mixture in between cuts and over top and sides of loaf. May be refrigerated or frozen. Before serving bread, bring to room temperature. Preheat oven to 375o. Place on a baking sheet and bake 30 minutes. Bread will slice easier if bottom crust is cut off. This is another staple of Suzy's Christmas Cookie party.

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