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 half cup broth. Cook 5 minutes. Puree mixture in blender. Add quarter 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