| Braunschweiger Cream Cheese Pate March 2008 |
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-Carol in MA: Blend 1 (8 oz) cream cheese, 2 T lemon juice, 1/2 lb braunschweiger, 1 envelope onion soup mix, 1 T prepared horseradish, 1 t Worcestershire sauce and a dash of Tabasco. |
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Press into a small bowl lined with clear plastic wrap and chill. To serve, invert onto a plate, unwrap and garnish with hard cooked egg yolks and serve with vegetable dippers.
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Hudson Valley Kathleen |
