*  Exported from  MasterCook  *
 
                               HAWAIIAN PATE
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Appetizers
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         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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