Broccoli Pate

4 oz fresh mushrooms, sliced

1 shallot or green onion, minced

2 tbsp corn or soy oil, divided

1 tbsp minced fresh chervil or
1/2 tsp dried

1 10 oz package frozen, cut broccoli,
partially thawed

3/4 cup fine dry bread crumbs

1 whole egg

2 egg whites

1/2 cup low fat milk

1/2 tsp salt or salt substitute

1/8 tsp pepper

3 medium carrots, scraped, diced
cooked and drained

Red bell pepper strips for garnish

Crackers or Melba Toast

Chive Cheese Sauce (recipe to follow)

Preheat oven to 350 degrees. Saute mushrooms and shallot 4 minutes in 1 tbsp oil.

Using a food processor, process chervil and broccoli until finely chopped. Add bread

crumbs, egg and egg whites; process one minute. Add remaining oil, milk, salt and

pepper; process 1 minute. Spoon into bowl and fold in mushrooms and half of carrots.

Grease nonstick 8x4 loaf pan and line with waxed paper and parchment with over

hang to facilitate unmolding. Spoon mixture into pan; pack lightly, Bake 1 hour or

until pate is firm to the touch. Cool on wire rack; chill several hours or overnight.

To serve, loosen with spatula and carefully lift from pan; place on small platter.

Garnish with remaining carrots and red bell pepper.

Serve on crackers or melba toast, with Chive Cheese sauce..

CHIVE CHEESE SAUCE

1 cup low fat cottage cheese

2-3 tbsp non fat milk

1 tbsp lemon juice

Salt and pepper to taste

3 tbsp minced chives

1 tbsp minced fresh chervil or 1/2 tsp dried chervil

Beat cottage cheese with mixer until almost smooth, adding milk as

needed to make creamy. Stir in remaining ingredients, blending thoroughly.

Makes 1 cup.