Great Hot Recipes
Read and cook !
LIVERWURST PATE
1 lb. liverwurst
8 oz. cream cheese, softened
1/4 tsp. garlic powder, or to taste
3 tbsp. minced fresh parsley (reserve
1 tbsp. for garnish)
Few drops Worcestershire sauce
Mash liverwurst, combine with remaining ingredients until well mixed. Mold as desired, garnish with reserved parsley. Serve with crackers or toast points.
LIVERWURST PATE
8 oz. liverwurst
8 oz. cream cheese
1 can consomme
1 pkg. unflavored Knox gelatin
1 tbsp. Lea & Perrins
3 tbsp. chopped chives (optional)
Dash of Tabasco
Cream liverwurst and cream cheese together. Mix gelatin with small amount of water to dissolve. Add gelatin to consomme in pan; mix and heat. Cool and pour a small amount into bottom of a mold. To the remaining consomme/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.