Instructions: 1. Soak gelatin in cold water.

2. Mix hot water with bouillon granules.

3. In 2 quart mixing bowl, add gelatin to hot bouillon; cool.

4. Add cream cheese to liver sausage, mayonnaise, onion, and sauces; mix in blender or with electric mixer.

5. Add gelatin and bouillon; continue to blend.

6. Pour into 3 1/2 cup mold that has been lightly oiled.

7. Refrigerate. Garnish with sliced olives just before serving. This is good served cold on brown bread or crackers.

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