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  Green vegetable pate
 
Yield: 8 Servings
 
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
 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.

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