ASPIC:

2 env. unflavored gelatin
4 beef bouillon cubes
2 c. water
2 tbsp. lemon juice
3 lg. pimiento stuffed olives, sliced

All aspic mixture will not be used.

CHEESE MIXTURE:

2 (8 oz.) pkgs. cream cheese
1/2 c. sour cream
1 tbsp. grated onion

HAM MIXTURE:

2 (4 1/2 oz.) cans deviled ham
1/4 c. prepared mustard

LIVER MIXTURE:

2 (4 1/2 oz.) cans liver pate
1/4 c. mayonnaise
2 tbsp. chopped parsley

Combine gelatin, bouillon and water in small saucepan, beat until gelatin dissolves. Measure 1/4 cup and 2 tablespoons out, stir in lemon juice.

Make cheese mix by blending 1/4 cup and 2 tablespoons aspic until smooth in separate bowl.

Make ham mix 1/4 cup and 2 tablespoons aspic in separate bowl.

Make liver mix with 1/4 cup and 2 tablespoons aspic in separate bowl.

Keep 3 mixtures at room temperature while layering each mold.

1. Layer 1/4 cup and 2 tablespoons aspic, lemon juice in a large mold. As aspic is setting, arrange olive slices on set aspic. Chill.

2. Layer 1/2 of cheese mix. Set and chill.

3. Layer all of ham mix. Set and chill.

4. Layer remaining cheese mix. Set and chill.

5. Layer liver mix. Set.

Cover mold and chill. Carefully remove pate from mold and serve with crackers. (Set mold in pan of ice to speed setting.) Serves 10.

"And make me a savory meat, such as I love, and bring it to me."