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“A really quick hors d'oeuvre to make from the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947”
READY IN:
5mins
YIELD:
3/4 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Mash liverwurst; add chili sauce and mix until smooth.
  2. To serve, spread on crackers or rye toast.

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