| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Dips, Spicy, Vegetables | 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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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