Black-eyed Pea Pate
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 18 | Servings | |
INGREDIENTS
| 6 | oz | Cream cheese, softened |
| 2 | lb | Blackeyed peas, canned |
| drained | ||
| 1 | Onion, quartered | |
| 2 | Cloves garlic | |
| 1/2 | c | Picante sauce, medium |
| 3 | T | Worcestershire sauce |
| 1 | t | Tabasco sauce |
| 2 | Envelopes gelatin powder | |
| unflavored | ||
| 2 | T | Water, cold |
| 1/4 | c | Fresh parsley, minced |
| Red and green bell pepper | ||
| pieces | ||
| Yellow bell pepper pieces | ||
| 1 | cups. |
INSTRUCTIONS
From: jouet@eve.telalink.net 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 4 MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 63
Calories From Fat: 30
Total Fat: 3.4g
Cholesterol: 10.4mg
Sodium: 102.2mg
Potassium: 105.2mg
Carbohydrates: 7.5g
Fiber: <1g
Sugar: 3.8g
Protein: 1.2g