| 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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