Recipe - Green Vegetable Pate

1 pack Unflavored Gelatin
One half cup Cold Water
1 tablespoon Butter Or Margarine
One half cup Thinly Sliced Onion
One half pound Sliced Mushrooms
10 ounce Frozen Cut Green Beans
One half cup Walnuts
One half cup Parsley Leaves
One fourth cup Mayonnaise
1 tablespoon Fresh Lemon Juice
2 teaspoon Worcestershire Sauce
Three fourths teaspoon Salt
One half teaspoon Tabasco Pepper Sauce
One fourth teaspoon Dried Fines Herbes Or
Herbes de Provence
1/8 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini