Green-pea pate - country living
1 1/2 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Butter or margarine |
| 1 | medium | Onion, chopped |
| 1½ | cup | Fresh green peas (about 1 1/2 lb in pods) |
| ¼ | cup | Water |
| 1 | tablespoon | Chopped fresh thyme leaves or 1 t dried thyme leaves |
| ½ | 8-oz package cream cheese, cut into chunks & softened | |
| ½ | teaspoon | Salt or to taste |
| ¼ | teaspoon | Ground white pepper |
| Toasted French-bread slices, crackers, or cucumber slices (opt.) | ||
| Fresh thyme sprigs (opt.) | ||
Directions
1. In 2-quart saucepan, heat butter. Add onion and saute until translucent but not browned. Stir in peas, water, and thyme; heat to boiling over high heat. Reduce heat to low; cover and cook peas just until tender.
2. With slotted spoon, transfer peas to food processor with chopping blade. Reserve cooking liquid. Process peas until finely chopped; add cream cheese, salt, and pepper. Process until pea mixture is spreadable or fairly smooth. If pea mixture is too stiff to process, add a little bit of the reserved cooking liquid. Spoon pate into 2 custard cups or small crocks. Cover and refrigerate until cold.
3. To serve, place cup or crock of pate on serving plate and surround with toasted bread slices, crackers, or cucumber, and garnish with thyme sprigs, if desired.
Country Living/March/91 Scanned & fixed by Di Pahl & <gg>