Print Recipe

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


  1. Flake corned beef with a fork. Combine with remaining ingredients, blending until mixture is smooth.
  2. Put into a foil-lined bowl and cover.
  3. Refrigerate for several hours or overnight before serving.
  4. Turn out on a plate, and garnish with parsley or olive slices.
  5. Serve with crackers.

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