Liverwurst spread
60 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | ounce | Unflavored Gelatin; 1 Env. + 1/2 Tsp. |
| ¼ | cup | Cold Water |
| 1½ | teaspoon | Beef Bouillon Granules |
| 1½ | cup | Hot Water |
| 3 | ounces | Cream Cheese; Softened |
| 1½ | cup | Liver Sausage; 12 Oz Each |
| ½ | cup | Mayonnaise |
| 2 | tablespoons | Green Onions; Finely Chopped |
| 1 | dash | Tabasco Sauce |
| 1 | dash | Worcestershire Sauce |
| 4 | Green Olives; Sliced | |
Directions
1. Soak gelatin in cold water.
2. Mix hot water with bouillon granules.
3. In 2 quart mixing bowl, add gelatin to hot bouillon; cool.
4. Add cream cheese to liver sausage, mayonnaise, onion, and sauces; mix in blender or with electric mixer. 5. Add gelatin and bouillon; continue to blend.
6. Pour into 3½ cup mold that has been lightly oiled.
7. Refrigerate. Garnish with sliced olives just before serving. This is good served cold on brown bread or crackers.
Recipe by: diane@...
Posted to recipelu-digest Volume 01 Number 304 by "Diane Geary" <diane@...> on Nov 24, 1997