Green vegetable pate
Yield: 8 Servings
Ingredients:
- 1 pk Unflavored Gelatin
- 1/2 c Cold Water
- 1 tb Butter Or Margarine
- 1/2 c Thinly Sliced Onion
- 1/2 lb Sliced Mushrooms
- 10 oz Frozen Cut Green Beans
- 1/2 c Walnuts
- 1/2 c Parsley Leaves
- 1/4 c Mayonnaise
- 1 tb Fresh Lemon Juice
- 2 ts Worcestershire Sauce
- 3/4 ts Salt
- 1/2 ts Tabasco Pepper Sauce
- 1/4 ts Dried Fines Herbes Or - Herbes de Provence
- 1/8 ts Ground Nutmeg
Instructions:
This vegetable pate has lively flavor and texture but is surprisingly low in calories. ~------------------------------------------------------ ~----------------- In a small saucepan sprinkle the gelatin over the water. Place over low heat and stir consstantly until the gelatin dissolves about 3 minutes. Set aside. In a large skillet melt the butter then add the onion and mushrooms and cook over medium heat for about 4 minutes. Add the beans cover and cook 4 to 5 minutes. Put the cooked vegetables in the bowl of a food processor. Add the gelatin and the remaining ingredients and process until pureed. Pour into a 3 cup mold and chil until firm. Unmold and serve with crackers. From: The Tabasco Cookbook. Typed by Syd Bigger.
