formerly known as Braunschweiger Cheese Ball
|1 lb.||Braunschweiger, softened|
|1 packet||Onion Soup Mix|
|8 ozs.||Cream Cheese, softened|
|1 dash||Garlic Salt|
Let the Braunschweiger soften to room temperature in its packaging for about an hour. Uniformly blend Onion Soup Mix and Water into broken chunks of the braunschweiger with your hands (it's the best way). Shape into a ball and refrigerate an hour or more to firm up.
Mix the Cream Cheese, Milk and Garlic Salt until smooth.
Spread the cream cheese mixture around the outside of the braunschweiger ball. Refrigerate, overnight is best.
Remove from the refrigerator an hour or so before serving. Serve with Crackers. Triscuits® go especially well with this.
I assemble the ball on the underside of a lid to a Tupperware like container, then when done, I cover it with the container inverted, sealed tightly to the lid and refrigerate it.
Source: From Illinois friends back in my seminary days.
Yield: 1 ball
Nutrition Facts per Serving:
9g Fat (80.2% calories from fat)
trace Dietary Fiber
Exchanges per Serving:
1/2 Lean Meat
0 Non-Fat Milk
1 1/2 Fat
0 Other Carbohydrates.
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