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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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