12 to 16 oz. braunschweiger
1 (8 oz.) pkg. Philadelphia cream cheese
1 tbsp. lemon juice
1/4 tsp. garlic powder
1/4 tsp. white pepper
1/4 tsp. salt
3 tbsp. green onion, chopped (I use lots more)
6 to 8 drops Tabasco sauce (I use less)
6 to 8 drops Worcestershire sauce

Soften the braunschweiger and Philadelphia cheese. Blend together by hand until smooth. Add lemon juice and spices. Blend again. Mix in green onion. Mold into desired shape. (Works best if refrigerated before icing but it is not necessary to wait.)

ICING:

3 to 4 oz. Philadelphia cream cheese, softened
A little milk

Soften cheese, add a little milk to make thin enough to spread.

This is best if prepared at least 24 hours before serving and stored in refrigerator. Improves texture and flavor.