Title: Hawaiian Pate
Categories: Appetizer
Yield: 6 Servings

		Jim Vorheis
1 1/2	c	Butter
1		Onion, chopped
1 1/2	lb	Chicken livers, cut up
3/4	c	Chicken broth
2	tb	Dry sherry
1/2	ts	Paprika
1/2	ts	Curry powder
1/2	ts	Salt
1/8	ts	Pepper
2		Cloves garlic, crushed
1/3	c	Brandy
1	c	Chopped walnuts, toasted
2	tb	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 1/2 cup broth. Cook 5 minutes. Puree mixture in blender. Add 1/4 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 sliced stuffed olives and cap with a fresh pineapple top. Serve with crackers.

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

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