| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Hawaiian | Appetizers | 6 | Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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