| 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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