*  Exported from  MasterCook II  *
 
                            BLACK-EYED PEA PATE
 
 Recipe By     : 
 Serving Size  : 18   Preparation Time :0:00
 Categories    : Appetizers - Hors d'Oeuvres      Dips And Spreads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        cream cheese -- softened
    2      pounds        blackeyed peas, canned -- drained
    1      medium        onion -- quartered
    2      cloves        garlic
      1/2  cup           picante sauce -- medium
    3      tablespoons   worcestershire sauce
    1      teaspoon      tabasco sauce
    2      envelopes     gelatin powder -- unflavored
    2      tablespoons   water -- cold
      1/4  cup           fresh parsley -- minced
           piece         red and green bell peppers
           piece         yellow bell peppers
 
 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.
 
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