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.