Frosted Liver Pate

• 1 lb. braunschweiger
• 1/2 c. mayonnaise
• 1/4 c. chopped onion
• 1 clove garlic, crushed
• 1/2 tsp. dried basil
• 1 (8 oz.) pkg. cream cheese, softened
• 1 clove garlic, crushed
• 3 drops Tabasco sauce
• 1 tsp. mayonnaise or salad dressing
• pimento
• snipped parsley

1. Mash braunschweiger with fork.
2. Mix in mayonnaise, onion, 1 clove of garlic and basil.
3. Mound mixture on plate.
4. Cover and refrigerate for at least 2 hours.
5. Combine the cream cheese, 1 clove garlic, Tabasco and mayonnaise.
6. Frost braunschweiger with cheese mixture.
7. Refrigerate until serving time.
8. Just before serving, garnish with pimento and parsley.
9. Serve with dark rye snack bread or crackers.
10. Refrigerate any leftovers.
11. Makes 12 to 15 servings.

braunschweiger, mayonnaise, onion, clove garlic, basil, cream cheese, clove garlic, tabasco sauce, mayonnaise, pimento, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=738461 (may not work)