Yield: 18 Servings
|6 ounces||Cream cheese; softened|
|2 pounds||Blackeyed peas; canned, drained|
|1 medium||Onion; quartered|
|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|
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 4½ cups.
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