| 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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