Recipe - Frosted Liver Pat

1 pound Braunschweiger
One half cup Mayonnaise or salad dressing
One fourth cup Finely chopped onion
1 Garlic clove, crushed
One half teaspoon Basil leaves
8 ounce Package cream cheese,
softened
1 Garlic clove crushed
3 Drops hot pepper sauce
1 teaspoon Mayonnaise or salad dressing
Pimiento
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 3One half cups.

PER TABLESPOON: 60 calories.

SOURCE: Summertime Favorite Recipes, by Pillsbury.

Shared by Cate Vanicek.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini