FROSTED LIVER PATE

1 lb braunschweiger
1/2 cup plus 1 tsp mayonnaise or salad dressing, divided use
1/4 cup finely chopped onion
2 garlic cloves, crushed, divided use
1/2 tsp basil leaves
1 (8 oz) package cream cheese, softened
1 garlic clove crushed
3 drops hot pepper sauce
TO SERVE:
pimiento (for garnish)
fresh chopped parsley (for garnish)
dark rye snack bread or crackers

In a medium bowl, mash braunschweiger with fork. Add 1/2 cup mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours.

TO FROST THE PATE:
In small bowl combine cream cheese, the remaining 1 garlic clove, hot pepper sauce and the remaining 1 teaspoon mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time.

TO SERVE:
Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or crackers.

Makes 3 1/2 cups
Source: Summertime Favorite Recipes by Pillsbury