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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Tasse | Croutons crushed |
| 3 Esslöffel | Butter melted |
| 1 Packung | Gelatin, unflavored |
| 1/2 Tasse | water cold |
| 16 x ca. 30 g | cream cheese |
| 8 x ca. 30 g | Liver Sausage |
| 1/4 Tasse | Miracle Whip |
| 2 Esslöffel | Onion grated |
| 1 Esslöffel | mustard |
| 1/2 Tasse | lemon juice |
| 3 Esslöffel | Pimento chopped |
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Combine Croutons and butter. Press into the bottom of a spring form pan. Bake at 350F. for ten minutes.
Soften gelatin in cold water; stir over low heat until dissolved. Combine softened cream cheese, liver sausage and Miracle Whip, mixing at medium speed on mixer until well blended. Gradually add gelatin. Stir in onion, pimento, mustard and lemon juice until well blended. Pour into pan over baked crust. Chill until firm. When ready to serve, remove rim of pan. If you don't have a spring form pan, just put into anything that you can bake in.
Courtesy: Pat Isbell
The original recipe called for 1/2 cup lemon juice. I think that this is too much and a little too tart. If you use 1/4 cup lemon juice, that will be fine.
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