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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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