Green vegetable pate

Yield: 8 servings

Measure Ingredient
1 pack Unflavored Gelatin
½ cup Cold Water
1 tablespoon Butter Or Margarine
½ cup Thinly Sliced Onion
½ pounds Sliced Mushrooms
10 ounces Frozen Cut Green Beans
½ cup Walnuts
½ cup Parsley Leaves
¼ cup Mayonnaise
1 tablespoon Fresh Lemon Juice
2 teaspoons Worcestershire Sauce
¾ teaspoon Salt
½ teaspoon Tabasco Pepper Sauce
¼ teaspoon Dried Fines Herbes Or Herbes de Provence
⅛ teaspoon Ground Nutmeg

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.

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