Title: Black-eyed pea pate
 Categories: Appetizer
      Yield: 18 Servings
 
      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
 
  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