Black-Eyed Pea Paté
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INGREDIENTS 2 (3-ounce each) packages cream cheese, softened
2 (16-ounce each) can black-eyed peas, rinsed and drained
1 medium onion, quartered
1 to 2 cloves garlic
1/2 cup medium Picante Sauce
3 tablespoons Worcestershire sauce
1 teaspoon hot sauce
2 envelopes unflavored gelatin
6 tablespoons cold water
1/4 cup fresh, minced parsley
Red, yellow, and green bell pepper piecesProcess first 7 ingredients in a food processor. Process 1 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 cake pan; cover and chill until firm. Unmold and sprinkle with parsley. Serve with pepper pieces.
Makes about 4 cups