Recipe - Hawaiian Pate

Jim Vorheis
1 One half cup Butter
1 Onion, chopped
1 One half pound Chicken livers, cut up
Three fourths cup Chicken broth
2 tablespoon Dry sherry
One half teaspoon Paprika
One half teaspoon Curry powder
One half teaspoon Salt
1/8 teaspoon Pepper
2 Cloves garlic, crushed
1/3 cup Brandy
1 cup Chopped walnuts, toasted
2 tablespoon Unflavored gelatin
Sliced stuffed olives
Fresh pineapple top

In a large skillet heat 1 cup butter and saute onion until golden. Add
chicken livers and cook 10 minutes, stirring occasionally. Add sherry,
seasonings. garlic and One half cup broth. Cook 5 minutes. Puree mixture in
blender. Add One fourth cup broth and gelatin to mixture and puree. Melt
remaining butter and blend into puree with brandy. Stir in walnuts with a
fork. Chill overnight in refrigerator. Shape mixture with hands into
pineapple shape. Decorate "pineapple" with cut or sliced up stuffed olives and cap
with a fresh pineapple top. Serve with crackers.

Colorado Cache Cookbook (1978) From the collection of Jim Vorheis

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini