Black-eyed pea pate

Yield: 18 Servings

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 4½ cups.



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