Recipe - Black-Eyed Pea Pate

6 ounce Cream cheese; softened
2 pound Blackeyed peas; canned,
drained
1 md Onion; quartered
2 Cloves garlic
One half cup Picante sauce; medium
3 tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
2 Envelopes gelatin powder;
unflavored
2 tablespoon Water; cold
One fourth cup Fresh parsley; minced
Red and green bell pepper
pieces
Yellow bell pepper pieces

From: jouet@eve.telalink.net

Date: Wed, 13 Mar 1996 07:58:39 cst
Add first 7 ingredients in food processor and process approximately one
minute, or until smooth.

Sprinkle gelatin over cold water in a small saucepan. Let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves. Add gelatin mixture
to pea mixture process 30 seconds. Spoon into an oiled 9inch round
cakepan cover and chill until firm. Unmold pate and sprinkle with minced
parsley. Serve with pepper pieces. Makes about 4 One half cups.

MCRECIPE@MASTERCOOK.COM

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