Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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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