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