Frosted liver pat‚

Yield: 1 servings

Measure Ingredient
1 pounds Braunschweiger
½ cup Mayonnaise or salad dressing
¼ cup Finely chopped onion
1 \N Garlic clove, crushed
½ teaspoon Basil leaves
8 ounces Package cream cheese, softened
1 \N Garlic clove crushed
3 \N Drops hot pepper sauce
1 teaspoon Mayonnaise or salad dressing
\N \N Pimiento
\N \N Parsley

In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours.

In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost braunschweiger with cheese mixture.

Refrigerate until serving time. Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or scrackers.

Makes 3-½ cups.

PER TABLESPOON: 60 calories.

SOURCE: Summertime Favorite Recipes, by Pillsbury.

Shared by Cate Vanicek.

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