Black-Eyed Pea Pate

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

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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