"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous
1/2 lb. liverwurst 1/4 c. mayonnaise 1/2 t. grated onion or onion juice dash salt and pepper
Mash liverwurst with fork. Blend with remaining ingredients. Makes about 1 cup. Serve with toast or crackers.
Molded pate: Press pate into small bowl or 1 (10 oz.) custard cup. Chill several hours, until firm. Blend 2 ounces (1/4 c.) cream cheese and 2 T. mayonnaise. Unmold pate. Spread sides and top with cream cheese mixture. Chill. Garnish as desired.
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