Recipe for Black-Eyed Pea Pate

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Yield:

18 Servings

Ingredients:

Amount	Ingredient
6 oz	Cream cheese, softened
2 lb	Blackeyed peas, canned, drained
1 med	Onion, quartered
2 x	Cloves garlic
1/2 cup	Picante sauce, medium
3 tbl	Worcestershire sauce
1 tsp	Tabasco sauce
2 env	gelatin powder, unflavored
2 tbl	Water, cold
1/4 cup	Fresh parsley, minced
	Red and green bell pepper pieces

Instructions:

Instructions: 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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