Corned Beef Pate recipe

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 several hours or overnight before serving.

Turn out on a plate, and garnish with parsley or olive slices. Serve with crackers.