In a bowl, cut braunschweiger into small pieces.
Mash cut-up braunschweiger with a fork.
Add softened cream cheese; mix and blend well.
Add remaining ingredients; stir until well combined.
Use as a spread on crackers.
Serves 8-10.
Refrigerate until ready to serve.
In large mixing bowl, using electric mixer, cream braunschweiger (chopped in chunks first), cream cheese and mayonnaise.
When well mixed, add onion, garlic powder, dash of salt and parsley.
If desired, may add 2 tablespoons lemon juice. Serve on assorted crackers.
Have braunschweiger and cream cheese at room temperature.
Put all ingredients into blender and blend thoroughly.
Chill until ready to use.
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).
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.
Soften cream cheese to room temperature.
Combine braunschweiger, 1 package cream cheese, onion and half of bacon bits.
Mix thoroughly and form into ball.
Beat remaining package of cream cheese until fluffy, spread over outside of braunschweiger ball.
Cover completely and sprinkle with remaining bacon bits.
Chill.
Have all ingredients at room temperature.
Combine soft braunschweiger with 1/2 carton sour cream, pickle relish, onion soup mix and mayonnaise.
Form into 1 or 2 balls.
Combine softened cream cheese and the remaining sour cream.
Spread over braunschweiger ball.
Sprinkle with ground pecans and garnish with olives.
Chill until firm.
Serve with crackers.
Serves about 25.
Mash cream cheese at room temperature and mix enough mayo to spread; set aside.
Blend together braunschweiger, chili sauce and horseradish.
Spread cream cheese over and garnish with olives.
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.
Bring cream cheese and braunschweiger to room temperature. Combine half of the cream cheese with remaining ingredients except nuts. Mix well.
Spread in mold and chill for several hours. Unmold.
Frost with remaining cream cheese.
Garnish with chopped nuts.
Serve with crackers or a party loaf bread.
Mix braunschweiger, cream cheese, milk, Worcestershire sauce, and garlic together in mixer or food processor until blended evenly.
Fold in onions.
Form mixture into a ball, roll in nuts if desired.
Refrigerate for 2 plus hours.
Preferably over night.
Blend all together and shape into a log.
Mix another 8 ounces cream cheese, softened, with dry mustard, salt, pepper and onion powder to taste.
Beat with electric blender until it looks like whipped cream.
\"Ice\" the log and refrigerate.
Serve with crackers.
Recipe will feed several.
Take two slices of rye bread and spread them with a thin coat of mayonnaise.
Pile on several quarter-inch slices of braunschweiger.
Top with a generous slice of Bermuda (sweet) onion
Lightly sprinkle with coarse salt.
Add the top slice of bread, cut on the diagonal.
Lift a bottle of full-flavored beer. That's heaven, people. Heaven.
Mix together the first four ingredients; shape and cool.
Blend together cream cheese and 1/2 cup Miracle Whip.
Spread over braunschweiger ball.
Sprinkle with dried parsley and bacon bits. Serve with Bread Sticks.
Mix braunschweiger, cream cheese, sour cream and chili sauce. Spread dip over the top.
Serve with crackers.
Mash braunschweiger and combine with dip mix, sugar and water. Blend thoroughly.
Form into
an Igloo shape, place on serving plate.
Chill.
Spread cocktail bread with Miracle Whip, a slice of onion, braunschweiger and top with shredded cheese.
Broil (or bake in a hot oven) until cheese melts.
This is an easy appetizer that can be made ahead and refrigerated before broiling.
Saute the onion for about 10 minutes, stirring frequently. Then remove from heat and drain.
Mix braunschweiger with cream cheese, then mix in the onion and pepper.
Serve as a spread on crackers or as a dip for raw veggies.
Mix all ingredients until smooth.
Serve immediately or refrigerate spread approximately 1 hour and shape into ball and cover with nuts.
Serve with crackers, chips or fresh vegetables.