Cup the braunschweiger into chunks and place it
In a large mixing bowl, combine braunschweiger, half of cream cheese, 1 tablespoon milk, onion, sugar and chili powder.
Beat until smooth.
Form into igloo shape on cheese tray.
Cover and chill.
Whip remaining cream cheese, 1 tablespoon of milk and hot pepper sauce until smooth.
Spread evenly over braunschweiger igloo.
Chill.
Sprinkle with parsley.
Serve with crackers.
In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer.
In small bowl, soften the gelatin in the water.
Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes.
Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours.
Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.
Mix braunschweiger, 1/3 package cream cheese (3 ounce) and Worcestershire sauce.
Refrigerate until chilled.
Shape as desired.
Frost with remaining cream cheese and mixed in dried onion soup.
Refrigerate until chilled and roll in chopped nuts.
Pour remaining consomme into Braunschweiger mixture and mix well.
Mash braunschweiger with fork.
Mix in mayonnaise, onion, 1 clove of garlic and basil.
Mound mixture on plate.
Cover and refrigerate for at least 2 hours.
Combine the cream cheese, 1 clove garlic, Tabasco and mayonnaise.
Frost braunschweiger with cheese mixture.
Refrigerate until serving time.
Just before serving, garnish with pimento and parsley.
Serve with dark rye snack bread or crackers.
Refrigerate any leftovers.
Makes 12 to 15 servings.
Mash braunschweiger and combine with dip mix, sugar and water. Blend thoroughly.
Form into
an Igloo shape, place on serving plate.
Chill.
Let braunschweiger and cream cheese soften at room temperature (keep wrapped).
Mix together in bowl by hand.
Mold into cheese ball shape.
Serve with your favorite crackers.
Tell you friends it's pate and never admit to kids that it's pork liver.
Mix braunschweiger, 1 package of cream cheese, Worcestershire sauce and 1/2 tablespoon mustard until smooth.
Shape into log roll and chill.
Combine and mix 2 packages of cream cheese and 1/2 tablespoon of mustard.
Spread over sausage.
Chill.
Preheat oven to 350 degrees F (175 degrees C).
Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted.
In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball.
Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.
Place the onion and garlic in a food processor and process until smooth.
Add the herbs and process.
Add the braunschweiger and process until thoroughly mixed.
Add the cream cheese and process until smooth.
Add the Worcestershire sauce and process until absorbed.
Scrape down the sides of the food processor and whir for about 30 seconds.
Serve with crackers.
Cream braunschweiger and cream cheese at room temperature. Mix curry powder and soup mix. Refrigerate for several hours. Mold into a ball and roll in parsley flakes or crushed nuts if desired.
In a medium bowl, mix braunschweiger liver sausage, cream cheese, onion, lemon juice, Worcestershire sauce, salt and pepper. Form into a ball shape. Wrap with plastic wrap. Chill in the refrigerator at least 1 hour before serving.
Soften onion in water for 5 minutes.
Flake corned beef with fork.
Add braunschweiger, mayonnaise, vinegar, dry mustard and onion mixture.
Place half the mixture in blender container and blend at medium speed until smooth.
Remove from blender and repeat with remaining mixture.
Saute mushrooms in butter in a skillet over medium heat until tender.
Combine mushrooms, braunschweiger and next 5 ingredients; stir well.
Spoon into a buttered 1 3/4-cup mold.
Cover and chill until firm.
Unmold onto a serving platter.
Garnish, if desired. Serve with crackers.
Yield:
1 3/4 cups.
Soften cream cheese and braunschweiger.
Mix thoroughly by hand or mixer.
Add all other ingredients and blend thoroughly. Place in serving dish and top with sliced olives or parsley flakes for added appeal.
Delicious with any type of cracker or crunchy bread chips.
Have cream cheese and braunschweiger at room temperature.
Mix all the ingredients together.
Serve with crackers.
Soften braunschweiger to room temperature, then mix all ingredients thoroughly.
Cover and refrigerate.
Let braunschweiger and cream cheese set at room temperature until softened.
Mix braunschweiger, onion, chili sauce and 3oz of cream cheese together until well combined.
Form into a ball and refrigerate for 1 hour to firm ball.
After 1 hour, remove ball from refrigerator and carefully spread the 5oz of cream cheese over top.
Lay sliced olives over the surface.
Chill then serve with crackers.
Toast bread slices, and put them on an ungreased baking sheet.
Spread 1 Tbsp mayonnaise on each toasted piece of bread.
Place 1 Braunschweiger slice over the mayonnaise.
Place 1 slice of tomato on top of Braunschweiger slices.
Place 1 slice of cheese on top of tomato.
Put baking sheet under a preheated broiler and broil until cheese gets bubbly (3-5 minutes).