Frosted liver pat
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Braunschweiger |
| ½ | cup | Mayonnaise or salad dressing |
| ¼ | cup | Finely chopped onion |
| 1 | Garlic clove, crushed | |
| ½ | teaspoon | Basil leaves |
| 8 | ounces | Package cream cheese, softened |
| 1 | Garlic clove crushed | |
| 3 | Drops hot pepper sauce | |
| 1 | teaspoon | Mayonnaise or salad dressing |
| Pimiento | ||
| Parsley | ||
Directions
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.