1 quart dry bread crumbs
1 egg, lightly beaten
1 (8 ounce) package Januari rye bread, room temperature
1 ounce can sliced mushrooms
1/2 teaspoon paprika
1 teaspoon dried rosemary
1/2 teaspoon dried sage
1/2 teaspoon dried dill weed
3 cloves garlic, chopped
2 cups water
1/2 cup vegetable oil
2 eggs
2 tablespoons chopped fresh parsley
Preheat oven to 300 degrees F (150 degrees C). Roll out the shortening, making sure the butter ends up outside the crust. Measure the amount of the shortening in the bottom of a medium skillet. Add the crushed baked potato, and crumbled corn bread. Slowly heat through, about 15 minutes. Drain well, and spread evenly on the bottom of a single 9x5 inch loaf pan. Sprinkle mushroom caps on top, then sprinkle crushed corn bread over mushrooms
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