| Liverwurst Pate
1 pound of liver sausage
One 8 ounce package of cream cheese
1/4 cup of chopped onion
2 tablespoons of Worcestershire sauce
Milk
Olives, stuffed with pimento
Mix together liver sausage and 6 ounces softened cream cheese. Add onion and Worcestershire sauce. Pat into 3 cup bowl lined with plastic wrap. Chill 4 hours. Frost with 2 ounces cream cheese, thinned with milk. Decorate with olives sliced very thin all around Pate ball. Serve with crackers.
Liverwurst Pate
8 ounces of liverwurst
8 ounces of cream cheese
1 can of consommé
1 package of unflavored Knox gelatin
1 tablespoon of Lea & Perrins
3 tablespoons of chopped chives (optional)
Dash of Tabasco
Cream liverwurst and cream cheese together. Mix gelatin with small amount of water to dissolve. Add gelatin to consommé in pan; mix and heat. Cool and pour a small amount into bottom of a mold. To the remaining consommé/gelatin mixture, add the creamed mixture and the Lea & Perrins, chives and Tabasco. Pour into mold after gelatin at bottom has set. Chill. Remove from mold and serve with crackers. Liverwurst Pate
1 pound of liverwurst
One 3 ounce package of cream cheese
1 package of onion soup mix
8 ounces of cream cheese, to spread over log
1/2 teaspoon of dry parsley
1/4 teaspoon of tarragon (optional)
1/2 teaspoon of Worcestershire sauce
1 jigger of sherri (optional)
a dash of salt
a dash of pepper
Mix all ingredients well except 8 ounce cream cheese. Form into a ball or log. Refrigerate overnight. Next day let cream cheese come to room temperature. Spread over cold log or ball and then sprinkle top with dry parsley. Refrigerate until cold again. Serve with party rye, small bagels, or crackers. |
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