Veggie Paté

4 hardboiled eggs, chopped
116-oz pkg frozen peas & carrots
2 medium onions, chopped
1 Tbsp cooking oil
1 cup walnuts
salt to taste

Cook the peas and carrots according to package directions. Drain the cooked peas and carrots and blot them dry with a kitchen towel.

Heat oil in large frying pan. Add onion and stir occasionally until onion is lightly browned.

Put eggs, vegetables, onions and walnuts in a food processor and process until finely chopped and blended. Add salt to taste and pulse several times to blend. Serve cold.

Yield: about 4 cups

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