Corned Beef Pâté
From the December 1969 issue of ”Better Homes and Gardens” magazine.
- 2 tsp. instant minced onion
- ⅔ cup water
- 1 12-oz. can corned beef
- 8 oz. braunschweiger
- ½ cup mayonnaise or salad dressing
- 1 tbsp. vinegar
- ½ tsp. dry mustard
Soften onion in water for five minutes. Flake corned beef with fork; add braunschweiger, mayonnaise, vinegar, dry mustard and the onion mixture. Place about ½ cup mixture in blender container; cover and blend at medium speed until smooth. Remove from blender. Repeat with remaining mixture. Turn into 3½-cup mold or bowl and chill. When ready to serve, unmold onto serving plate. Sprinkle with parsley. Serve with crackers, rye bread rounds or crisp rye wafers.
