1 pouch unflavoured gelatine
1/4 cup cold water
1/4 cup boiling water
10 ounce bag spinach
1/4 cup butter
1/2 cup chopped onion
1/2 cup chopped mushroom
1/8 teaspoon garlic powder
1/4 teaspoon thyme
1/4 teaspoon savory
1/4 teaspoon salt
1 generous dash pepper
1 teaspoon parsley flakes
1/2 cup milk
1 tablespoon lemon juice
3/4 cup green beans, cooked
1/2 cup diced carrots, cooked
Preparation Instructions:
Sprinkle gelatine over cold water in small bowl; allow to stand until gelatine is moistened. Add boiling water; stir constantly until gelatine is completely dissolved. Blanch spinach in salted, boiling water; squeeze excess moisture from leaves. In frying pan, saute onion, mushroom, and seasonings in melted butter. In blender container, combine all ingredients except carrots; cover and process at high speed until smooth. Fold in diced carrots; turn into a 4 cup mould or 8 x 4 x 3 inch loaf pan. Chill until set; unmould. For the final touch, garnish with carrot curls and serve with an assortment of crackers. Makes 8 to 10 servings.