PARTY PATE

Ingredients:

• 1 c Pinto beans, soaked
• 3 c Water
• 1 Bay leaf
• 5 Garlic cloves, peeled &
• -- mashed
• 1 t Salt
• 1 t Marjoram
• 1 t Oregano
• 1 c TVP granules or flakes
• 1 tb Ketchup
• 7/8 c Hot water
• 1/2 c Chopped onion
• 1 tb Olive oil
• 3 lg Shiitake mushrooms soaked in
• -- 1 c hot water
• 2 tb Mirin sauce
• 1 tb Soy sauce
• 1/4 ts Black pepper
• 1 t Mace

Preparation:

• Combine beans, water, bay leaf & garlic in a large pot.
• Bring to a boil & cook for 70 to 80 minutes till tender.
• Remove bay leaf & drain beans.
• Stir in salt, marjoram & oregano.
• Combine TVP, hot water & ketchup.
• Set aside.
• Saute onion in olive oil till soft.
• When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide.
• Set aside.
• Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace.
• Blend till 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 & bake at 350F for 1 hour.
• Remove from oven. Place a plate on top of pate & weight down till 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.