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
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.
Yields
48 Servings