Party Pate

Recipe Ingredients

1 cup	160g / 5.6oz	Pinto beans - soaked
3 cups	711ml	Water
1		Bay leaf
5		Garlic cloves - peeled and
		Mashed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Marjoram
1 teaspoon	5ml	Oregano
1 cup	237ml	Tvp granules or flakes
1 tablespoon	15ml	Ketchup
7/8 cup	207ml	Hot water
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Olive oil
3 tablespoons	45ml	Shiitake mushrooms soaked in - - 1 c hot water (large)
2 tablespoons	30ml	Mirin sauce
1 tablespoon	15ml	Soy sauce
1/4 teaspoon	1.3ml	Black pepper
1 teaspoon	5ml	Mace

Recipe Instructions

Combine beans, water, bay leaf and garlic in a large pot. Bring to a boil and cook for 70 to 80 minutes until tender. Remove bay leaf and drain beans. Stir in salt, marjoram and oregano.

Combine TVP, hot water and ketchup. Set aside. Saute onion in olive oil until soft.

When mushrooms have soaked for 15 minutes, remove and slice into 1 inch strips about 14 inch wide. Set aside.

Combine beans, onion and TVP mixture in a food processor along with mirin, soy sauce, pepper and mace. Blend until smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water and bake at 350F for 1 hour.

Remove from oven. Place a plate on top of pate and weight down until the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve.

Serve as a spread on thin slices of melba toast or crackers.

Source:
The Cheerios Recipe Booklet, General Mills, 1977

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