"Omelet" > wrote in message
news
> In article >,
> "Nonny" > wrote:
>
>> For a party, we'll get a tube of Liverwurst or Braunschwager
>> <sp?>
>> and use it to make a cheese-type ball. The first reaction from
>> the pickier folk is to turn their noses up, but the ball always
>> seems to be consumed. . . by someone. <grin>
>>
>> Ball- measurements are made using the Mk 1 eyeball technique:
>>
>> 1 tube liverwurst or braunschwager
>> 1 pack cream cheese, softened
>> 2 large tbsp Kraft mayonnaise
>> 1/2 grated medium sweet yellow onion
>> 1-2 tsp worcestershire sauce
>>
>> Mix together by hand. Line small SS bowl with Saran wrap and
>> place mixture inside. Cover in direct contact with mixture
>> using
>> more Saran wrap and chill for an hour. Invert bowl and gently
>> remove Saran covering that was bowl liner. Finely mince fresh
>> chives and pat onto surface of exposed ball, recover with Saran
>> and place bowl back over top. Invert quickly, tap a few times
>> to
>> reform shape and refrigerate until ready to serve.
>>
>> Home made cracker/bread pieces:
>>
>> Most grocery stores sell and Italian-style bread stick freshly
>> baked. It's about 1-1/2 to 2" in diameter and around 3' long.
>>
>> Slice the stick into 1/4" or less thick rounds and place on a
>> baking sheet to dry. In the LV desert, that takes
>> approximately
>> 30 seconds, but in most climates it might take a day on the
>> counter. When dry:
>>
>> Brush with a mixture of 1 stick melted butter mixed with 1 tbsp
>> garlic salt and 1 tsp worcestershire and 1 heaping tsp paprika.
>> Using a cheese grater, shave about 1/4# Parmesan cheese into
>> very
>> thin shavings and sprinkle on top the coated bread rounds.
>> Place
>> under the broiler and WATCH CONTINUALLY until bread just begins
>> to
>> toast and the cheese melts while retaining the shape of the
>> shavings. Underdone is better than burned.
>>
>> Let the bread rounds cool and serve alongside the liverwurst
>> ball.
>>
>>
>>
>> --
>> Nonny
>
> Sounds delightful, but I'd probably replace the chives with
> minced black
> olives. ;-d That's how I generally served my cheese balls, but
> I've
> never tried making them with liverwurst!
>

I think I'd maybe try the olive idea with a bite of the ball
before committing to it, but YMMV. When you do, please report back
and let me know how you like it.

We're flying to NC tomorrow to see our daughter, and doing it low
budget on SWA. With only liquor to sustain me on the flight, I
made up a couple sandwiches for Mrs. Nonny and me. Hogie rolls
filled with liverwurst, onion, bibb lettuce and mayo. The smell
alone is worth it on the plane. <grin>

When we return, I'll have a grandson to go with the 2 grandgirls.

--
Nonny


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are modified to just blow smoke up the voter’s rump year-round