Green Vegetable Pate Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1 package: Unflavored Gelatin,
1/2 cup: Cold Water,
1 tbsp: Butter Or Margarine,
1/2 cup: Thinly Sliced Onion,
1/2 lbs: Sliced Mushrooms,
10 ounce: Frozen Cut Green Beans,
1/2 cup: Walnuts,
1/2 cup: Parsley Leaves,
1/4 cup: Mayonnaise,
1 tbsp: Fresh Lemon Juice,
2 tsp: Worcestershire Sauce,
3/4 tsp: Salt,
1/2 tsp: Tabasco Pepper Sauce,
1/4 tsp: Dried Fines Herbes Or Herbes de Provence,
1/8 tsp: Ground Nutmeg,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp