Title: Belgian Pate
Categories: Appetizer Southern
Yield: 2 Servings

8	oz	Braunschweiger; softened
8	oz	Cream cheese; softened
1/4	c	Onion; finely chopped
6	sl	Bacon; cooked and crumbled
2	tb	Parsley; minced
2	ts	Worcestershire sauce
		Party rye bread

Combine braunschweiger and cream cheese until well blended; add remaining ingredients, mixing well. Serve on party rye bread.

NOTE: Pate improves if refrigerated at least 1 day before serving.

SOURCE: Southern Living Magazine, April 1977. Typos by Nancy Coleman.

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