saute onion for 8-10 minutes in butter.
Drain onions of excess butter and set aside.
Mix liverwurst and softened cream cheese together in small bowl.
Add onion and pepper, mix well.
Store in refrigertor.
Remove from refrigerator 1/2 hour before serving.
Mix well and serve with crackers or toast points.
Mash liverwurst.
Add next 4 ingredients.
Mix well!
Turn pate out onto waxed paper.
Form into a 5 x 3-inch rectangle.
Chill 30 minutes.
Spread sides and top of pate with the softened cream cheese.
Chill 30 minutes longer.
Serve with crackers.
Yields about 12 ounces.
Try at your next cocktail party!
Mash liverwurst.
Blend in with Margarine, Worcestershire, green onion and bacon.
Turn out on wax paper.
Form in 5 x 3 rectangle, Chill half hour.
Spread top and sides with cream cheese.
Chill.
Serve with crackers.
In a medium bowl, stir together the liverwurst, butter, Worcestershire sauce and green onion. Spoon onto waxed paper and shape into a 3x5 inch rectangle. Chill for at least 30 minutes to set.
When set, spread softened cream cheese over the top and sides. Return to the refrigerator and chill for 1/2 hour or until ready to serve.
Let cream cheese and liverwurst warm to room temperature in mixing bowl.
Saute mushrooms in butter until lightly brown. While warm, add all ingredients to cheese and liverwurst.
Mix thoroughly and put into containers and refrigerate.
Will keep weeks or can freeze.
In a medium bowl, knead together liverwurst, garlic powder, basil and green onion.
Place on serving tray and form into mound or square.
Mix softened cream cheese, garlic powder, hot sauce and mayonnaise and frost the liverwurst stuff.
Garnish with something appropriate to the occasion and serve with pumpernickel bread.
Blend liverwurst, cream cheese (softened) and sherry until very smooth.
Also, add onion and parsley.
Spoon mixture in small bowl. Makes about 1 1/2 cups.
In a bowl, mix liverwurst with cream cheese and butter until soft and fluffy.
Fold in olives and garlic.
Place into serving bowl and chill.
Cut the vegetables into desired pieces: slice the carrots and zucchini on the diagonal; remove stems from the mushrooms and flute caps; cut tomatoes into wedges; chunk celery; separate broccoli or cauliflower flowerets.
Wrap and chill vegetables.
Serve pate with vegetables around it.
Mash liverwurst with fork.
Blend in the remaining ingredients.
Press pate into small bowl or 10-ounce custard cups. Chill several hours until firm.
Unmold pate onto a serving dish and spread with cream cheese mixture.
Wash and dry the cucumbers. Slice each cucumber into equal halves. Remove seeds and reserve. Cut off ends of cucumbers.
In a small bowl, mash hard-boiled egg and liverwurst with a fork.
Add cucumber seeds, green onion, dill and salt and pepper to taste. Mix well.
Fill the hollowed out cucumbers with the mixture and garnish with the optional red caviar.
Let liverwurst and butter stand at room temperature for at least an hour.
Break liverwurst up with a fork and mash it until no lumps remain.
Add soft, sweet butter and beat until well blended.
Add bourbon and pepper.
Stir until thoroughly mixed.
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.
Thoroughly mix all ingredients.
Chill.
Shape into a ball by turning on piece of foil or wax paper which you slightly grease. Store in refrigerator until it is chilled enough to frost.
Mash liverwurst in a bowl.
Blend in mayonnaise, onion and hot sauce (more or less to taste).
Cover and chill; serve with crackers of choice.
Mash and blend or beat until smooth.
Chill 4 hours.
This will keep for two weeks, refrigerated.
Mix in\telectric
mixer
or
food processor fitted with steel knife.
Beat
liverwurst until softened.
Add butter and cream cheese and\tblend
until light and fluffy.\tAdd parsley, onion, brandy and\tcurry
powder.\tAdd salt and pepper.
Spoon into serving container.\tCover and chill.
Serve with crudites and assorted crackers.
Mix liverwurst, chopped onions and mayonnaise into a ball, using milk and Tabasco sauce to soften cream cheese.
Cover ball with the cheese mixture and roll it in the minced parsley.
Cool to firm it and serve with crackers.
Melt butter over medium heat.
Add mushrooms and onion; saute until soft.
Make sure all cheeses and liverwurst are at room temperature.
I leave meat and cream cheese out to soften awhile.
Then I mash all ingredients together with a hand potato masher and form into small loaf.
Garnish with red onion and parsley.
Serve with crackers for spread.
Mix sausage, onion, mayonnaise and horseradish; form into a ball.
Cover with softened cream cheese (soften with a bit of milk and Tabasco sauce, to taste).
Roll in dry parsley.