| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Appetizer | 18 | Servings | |
INGREDIENTS
| 6 | oz | Cream cheese; softened |
| 2 | lb | Blackeyed peas; canned, drained |
| 1 | md | Onion; quartered |
| 2 | Cloves garlic | |
| 1/2 | c | Picante sauce; medium |
| 3 | tb | Worcestershire sauce |
| 1 | ts | Tabasco sauce |
| 2 | Envelopes gelatin powder; unflavored | |
| 2 | tb | Water; cold |
| 1/4 | c | Fresh parsley; minced |
| Red and green bell pepper pieces | ||
| Yellow bell pepper pieces |
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 1/2 cups. 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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