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Everyone has a family cookbook in which they dutifully chronicle gramma's strawberry shortcake and lots of other goodies from the family's heritage. And so do I, have a cookbook that is. And, not surprising, I also have a recipe for a strawberry shortcake from my mother as well as lots of other goodies that my family has used over the years. I will include some of my favorites as time and space permit. An appetizer that our family likes is given below.
Appetizer:
Liverwurst Spread A good liverwurst or braunschweiger (smoked liverwurst)* makes a very acceptable sandwich without any additional ingredients. However, I do not know how many people out there are fans of plain liverwurst and this may be a problem. If so, then try either of the following mixes: Variation 1. [1] Mash the liverwurst. [2] Mix 1 part of the mashed LIVERWURST with ½-¾ part Kraft SANDWICH SPREAD. If it is still too thick, add a little MIRACLE WHIP. [3] Add finely chopped ONIONS and a goodly portion chopped CELERY if desired. Variation 2 (our favorite) is also very good. Blend (½ C) minced ONIONS, (1 lb) LIVERWURST or BRAUNSCHWEIGER, (3 ozwt ±) CREAM CHEESE, (¼ t) BLACK PEPPER, and enough MAYONNAISE or MIRACLE WHIP to make a spreadable mixture. Note: The onions may be cooked if desired but I prefer them raw. *There are lots of different kinds of liverwurst depending on the beast from which the livers were taken and the other ingredients that were added during processing (as is done with any sausage). Perhaps the most characteristically German liverwurst is that made from calves’ liver (Niederrheinische Leberwurst) but goose liver (Gänseleberwust) and pork liver (Thüringer Leberwurst) are also common, at least according to my German cookbooks. Only pork liver braunschweiger is available around here. All of this is to point out that you will likely have to try several liverwursts to find one you like or accept whatever the local grocer stocks.
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