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| | Black Eyed Pea Pate
Two 3 ounce packages of cream cheese, softened
Two 16 ounce cans of black-eyed peas, drained
1 medium onion, quartered
1-2 cloves garlic
1/2 cup of medium picante sauce
3 tablespoons of Worcestershire sauce
1 teaspoon of hot sauce
2 envelopes of unflavored gelatin
6 tablespoons of cold water
1/4 cup of fresh minced parsley
Red, yellow & green pepper pieces
Process first 7 ingredients in food processor. Process 1 minute 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 cake-pan; cover and chill until firm. Unmold and sprinkle with parsley. Serve with pepper pieces. Yield about 4 cups. |
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