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).
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.
Heat vegetable oil in a large skillet over medium heat. Stir potatoes into hot oil to coat; season with garlic powder and onion powder. Place a cover on the skillet and cook, stirring occasionally, until the potatoes are browned and tender, about 15 minutes. Drain excess oil.
Mash braunschweiger into the potato mixture. Cook and stir until the braunschweiger is hot and slightly crisp, about 5 minutes. Season with salt and pepper to serve.
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.
Blend together braunschweiger, ketchup, Worcestershire sauce and garlic salt.
Form into ball and chill until firm.
Thin cream cheese with just enough mayonnaise to make it smooth and easy spreading consistency.
When braunschweiger ball is firm, frost it with the cream cheese mixture, then roll in chopped parsley. Serve with crackers.
Makes 6 to 8 servings.
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.
Let braunschweiger soften.
Mix together with the rest of the ingredients.
Line round deep bowl with waxed paper.
Put braunschweiger in bowl and pat down.
Cover and chill until set (about 24 hours).
Turn out on plate.
Remove paper and ice with softened cream cheese.
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.
Mix together thoroughly, braunschweiger, ketchup and mayonnaise.
Form into loaf with damp hands as it will stick. Chill for 1 hour.
Frost with softened cream cheese (Philadelphia).
Cream cheese should be frosting consistency; thin with mayonnaise.
Serve with any type cracker.
Makes 20 (1 ounce) servings.
Very good to serve for weddings.
Enjoy!
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.
Mix braunschweiger with mixer until smooth.
Add all other ingredients and mix well.
Chill overnight.
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.
Mix braunschweiger, 1/2 of the cream cheese, pickles, juice, Tabasco sauce, garlic salt, Worcestershire sauce and mayonnaise thoroughly.
Form into a round mold.
In a bowl, mix the braunschweiger, cream cheese, Worcestershire sauce, and 1/3 of the walnuts by hand. Form into a ball, and refrigerate 30 minutes, or until firm. Roll in the remaining walnuts to coat. Refrigerate until serving.
Soften 8 ounces of cream cheese and braunschweiger one hour at room temperature in large mixing bowl.
Add dry onion soup mix and Worcestershire sauce.
Mix until well blended.
Form into a ball on paper plate and chill for 3 hours or until ball is firm. Soften 3 ounces cream cheese.
br>Use these crumbs on recipes that call for bread crumbs
Skin braunschweiger and mash well with fork.
Beat in catsup and Worcestershire sauce.
Place on waxed paper and shape into 9 inch long roll.
Refrigerate until firm. Remove paper and place on plate or tray.
Thin cream cheese with 1/2 teaspoon or more of milk to make it like thick frosting. Frost roll.
Decorate with parsley and paprika.
Serve with crackers.
NOTE: cooking time is actually refrigeration time.