Corned Beef Pate
1 (12 ounce) can corned beef (not chilled)
1 large roll Oscar Meyer Braunschweiger
3 tablespoons instant onion
1/2 cup real mayonnaise (not salad dressing)
3 tablespoons vinegar
1 1/2 teaspoons dry mustard
Flake corned beef with a fork. Combine with remaining ingredients, blending until mixture is smooth.
Put into a foil-lined bowl and cover.
Refrigerate for several hours or overnight before serving.
Turn out on a plate, and garnish with parsley or olive slices.
Serve with crackers.