| Measure | Ingredient |
|---|---|
| 6 ounces | Cream cheese; softened |
| 2 pounds | Blackeyed peas; canned, drained |
| 1 medium | Onion; quartered |
| 2 | Cloves garlic |
| ½ cup | Picante sauce; medium |
| 3 tablespoons | Worcestershire sauce |
| 1 teaspoon | Tabasco sauce |
| 2 | Envelopes gelatin powder; unflavored |
| 2 tablespoons | Water; cold |
| ¼ cup | Fresh parsley; minced |
| Red and green bell pepper pieces | |
| Yellow bell pepper pieces |
From: jouet@... 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 9-inch round cakepan - cover and chill until firm. Unmold pate and sprinkle with minced parsley. Serve with pepper pieces. Makes about 4 1/2 cups. MC-RECIPE@... MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, .