CHICKEN LIVER PATÉ  1 standard size container chicken livers ½ small onion, cut up ½ lb. butter + 2 Tbs., room temperature 1/3 c. currants, soaked in brandy (overnight, put currants in cup and cover with brandy) ½ tsp. salt ¼ tsp. fresh ground pepper Gently sauté chicken livers and onion in 2 Tbs. butter until done. Put ½ lb. butter in food processor. Pour cooked chicken livers/onions over the butter and process until smooth. Put in bowl, add currants/brandy and mix, put into bowls. Cover, refrigerate. I usually divide the mixture into two batches.  Take out and let get to room temperature when serving, with crackers. STUFFED CABBAGE ½ c. uncooked rice 1 head cabbage 1 medium onion, grated 1 tsp. salt 1½ tsp. pepper 1 lb. ground pork 1 lb. ground beef ½ c. currants 1 can (1.5 oz.) V-8 juice in measuring cup, with  ½ tsp. sugar Preheat oven to 350°F. Core cabbage; turn core-side down and imme...