Green Vegetable Pate |
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| Servings | Preparation Time | Cooking Time | Temperature | Notes | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | |||||||||||
| INGREDIENTS: | ||
| 1 envelope unflavored gelatin | 1/2 cup cold water | 1 tablespoon butter or margarine |
| 1/2 cup thinly sliced onion | 1/2 pound mushrooms, cleaned and sliced | 1 10-ounce package frozen cut green beans |
| 1/2 cup walnuts | 1/2 cup parsley leaves | 1/4 cup mayonnaise |
| 1 tablespoon fresh lemon juice | 2 teaspoons Worcestershire sauce | 3/4 teaspoon salt |
| 1/2 teaspoon Tabasco pepper sauce | 1/4 teaspoon dried fines herbes or herbes de Provence | 1/8 teaspoon ground nutmeg |
| 1 | In a small saucepan, sprinkle the gelatin over the water. Place over low heat and stir constantly until the gelatin dissolves, about 3 minutes. Set aside. |
| 2 | 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. |
| 3 | 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 chill until firm. unmold and serve with crackers. |