Hawaiian Pate

Directions

In a large skillet heat 1 cup butter and sauté onion until golden.

Add chicken livers and cook 10 minutes, stirring occasionally.

Add sherry, seasonings, garlic and ½ cup broth.

Cook 5 minutes.

Purée mixture in blender.

Add ¼ cup broth and gelatin to mixture and puree.

Melt remaining butter and blend into purée 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.