Chicken Liver Pate
8 ounces softened cream cheese
8 ounces roll authentic Braunschweiger
1 4 1/4 ounce Underwood chicken spread, white meat
3 tablespoons french onion, real sour cream dip
1 teaspoon dried parsley flakes
assorted crackers or cocktail breads
In medium bowl, combine cream cheese, Braunschweiger, chicken spread and French onion dip. Mix well until smooth. Take a small bowl or favorite 2 1/2 to 3-cup mold and line it with plastic wrap. Let wrap hang 3 or 4 inches down the outer sides of the mold. Spoon all of the pate in the mold, pushing down with spoon and tapping the bottom of the mold on the counter for even packing. Cover with the plastic wrap that was hanging down the sides and refrigerate 1-2 hours to help firm and blend flavors. (May chill overnight if desired).
To serve, open plastic wrap and unmold onto a medium serving plate. Remove the plastic wrap. Sprinkle the teaspoon of dry parsley flakes evenly over the top of the pate’. Place the assorted crackers or cocktail bread evenly around the pate’.
Makes approximately 2 1/2 cups.
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