Black-Eyed Pea Pate

* Exported from MasterCook II *

BLACK-EYED PEA PATE

Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Appetizers - Hors d'Oeuvres Dips And Spreads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 ounces cream cheese -- softened
2 pounds blackeyed peas, canned -- drained
1 medium onion -- quartered
2 cloves garlic
1/2 cup picante sauce -- medium
3 tablespoons worcestershire sauce
1 teaspoon tabasco sauce
2 envelopes gelatin powder -- unflavored
2 tablespoons water -- cold
1/4 cup fresh parsley -- minced
piece red and green bell peppers
piece yellow bell peppers

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.

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