Vegetable Pate
3 cups cook beans (from Beans and Ham), well drained
1 cup fresh bread crumbs
3 eggs
1/2 stick butter
1/4 cup cream
vegetables cooked with standing rib roast
1/4 teaspoon allspice
dash of nutmeg
1/4 teaspoon freshly ground pepper
1/2 teaspoon salt
Prepare fresh bread crumbs in a food processor and place in a large bowl. Puree beans and eggs, add to bowl; puree cooked vegetables with cream and add to bowl; stir in seasonings and pour into a well buttered pate mold or loaf pan. Cover mold and place in water bath; bake at 325 degrees for about an hour or until a tooth pick comes out clean. Cool completely and refrigerate. Serve as a terrine with spreaders, and crackers.