Black-eyed pea pate
18 Servings
Ingredients
| Quantity | 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 | ||
Directions
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 4½ cups.
MC-RECIPE@...
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