| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Wedding | 48 | Servings | |
INGREDIENTS
| 4 | 6 inch long sandwich rolls | |
| 1 | 8 oz. pkg. cream cheese, softened | |
| 8 | oz | (1 1/3) cups) braunschweiger or liver sausage |
| 1 | c | Finely shredded carrots |
| 1/2 | c | Chopped fresh parsley |
| 2 | tb | Chopped green onions |
| 2 | ts | Lemon juice |
| 1 | ts | Worcestershire sauce |
INSTRUCTIONS
Heat oven to 350F. Cut about 1/2 inch off both ends of each roll; discard. Using teaspoon, remove bread from inside of roll, leaving about 1/4 inch of crusty shell; set shells aside. Crumble soft bread pieces; place on a cookie sheet. Toast bread crumbs at 350F for 12 to 15 minutes or until golden brown; cool. In large bowl, combine cream cheese and braunschweiger; beat until smooth. By hand, stir in cooled bread crumbs and remaining ingredients. Spoon about 1 cup of filling mixture into each bread shell, pressing gently but firmly to remove air pockets. Wrap filled shells in plastic wrap or place in plastic bag. Refrigerate at least 4 hours or until serving time. To serve, unwrap, slice into 3/8 inch slices. Tips: *Two 4 1/2 oz. cans deviled ham can be substituted for braunschweiger. To make ahead, prepare as directed above. Refrigerate up to 2 days before serving. Yield: 48 bread snacks. Typed by cjhartlin@msn.com Source: Pillsbury Party Cookbook Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Apr 20, 1998
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