Braunschweiger—Cream Cheese Spread

Ohhhh, I'm so excited! 😃

I discovered Norwegian crispbread a couple months ago, so naturally, the brand I love is no longer available! 🙁 However, after some digging, I found this brand, available on Amazon, and they arrived today.

They're not quite as good as the others, I suspect these are a bit lower in sodium actually, Mmmm, close enough! 😋 I bought 6 packs with 10 in each pack. So between these, and a couple loaves of multi-grain bread baked locally, at Amazing Grace, I'm probably good now until December, when they expire!  I'm picky about grains and keep them to a minimum.

The one other exception is cornbread.  The one I like to make is gluten free, made with oats and corn flour.  I'm now mentally working on a 'loaded' cornbread: (jalapeños, golden raisins, fresh garlic, flaxseed mix, canned corn, sour cream, eggs and sharp cheddar). I'm about due for some of that with my Mexican Rice and a big Taco Salad! I'll post the recipes when I make them.

Ahhhh, food, but I'm digressing. . .Sooo, yesterday, I made this bread and cracker spread and is it ever good! Lunch today was awesome!

• 8oz. block of cream cheese
• 6oz. Braunschweiger (liver sausage)
• 1t each of these seasonings

Soften the cream cheese or Neufchatel in a medium glass bowl. Add the rest of the ingredients, and mix well with a fork until you're sure everything's blended. Refrigerate for at least an hour to let the seasonings do their thing. You know... 'season!' When you're ready to serve this, if it's too thick, add a tiny bit of water, milk or vegetable juice. This is great with Norwegian crispbread, obviously, on a sandwich, with Swiss cheese, onion and tomato. It can also be a different sort of 'dip' for firm vegetables. Carrot, celery, cucumber, zucchini, jicama, peeled raw potato, kohlrabi. . .any that you like!

Be Creative — Happy Cooking!! . . . Lin