Title: Hawaiian pate
 Categories: Appetizers
      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