| 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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