You are here: Recipes It > Recipes > Appetizers

 Advertisements

Hawaiian Pate

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

 

Also see ...

 Advertisements
Soup au Pistou
Soup au Pistou
Pork Tenderloin With an Apricot Ginger Glaze
Pork Tenderloin With an Apricot Ginger Glaze
Crystal Light Lemonade Pie
Crystal Light Lemonade Pie
Potato Salad
Potato Salad
         

Permalink--> In : Recipes  -  Appetizers