Liver Pate'
Ingredients:
- 2 lbs. chopped Braunsweiger
- 8 oz. cream cheese
- 1-2 pkgs. dry onion soup
- 1 large can evaporated milk
- 2 tsp. lemon juice
- 2 tsp. Worcestershire sauce
- few dashes hot pepper sauce
Directions:
Mix together with hand mixer or blender. Let stand in refrigerator for at least 24 hours. Leftovers can be frozen.
By Robin from Washington, IA
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My daughter is getting married in December, our very hot period. Her wedding is to be about 190 kilometers away from home and I need to make liver pate and another sort.
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