Black-Eyed Pea Pâté

This  is  especially  good  with  one  of  thepita chips recipes, but it is also great withvegetable dippers or tortilla chips.

8  ounces  (225  g)  cream  cheese,softened
16  ounces  (455  g)  black-eyed  peas,drained
½ cup (80 g) onion, quartered
½ teaspoon minced garlic
½ cup (130 g) salsa
1 teaspoon Tabasco sauce
3  tablespoons  (45  ml)  Worcestershiresauce
2 packets unflavored gelatin
2 tablespoons (30 ml) cold water
¼ cup minced fresh parsley

Put  cream  cheese,  peas,  onion,  garlic,salsa, Tabasco, and Worcestershire saucein  food  processor  with  knife  blade.Process  until  smooth.  Sprinkle  gelatinover  cold  water  in  small  saucepan;  letstand  1  minute.  Cook  over  low  heat,stirring  until  dissolved.  Add  gelatinmixture  to  pea  mixture.  Spin  again  untilwell blended. Spoon into glass casseroledish. Cover and chill until firm. Unmoldand sprinkle with parsley.

Yield: 20 servings

Each with: 34 g water; 107 calories (34% fromfat,  13%  from  protein,  53%  from  carb);  4  g
protein;  4  g  total  fat;  3  g  saturated  fat;  1  gmonounsaturated fat; 0 g polyunsaturated fat; 15g carb; 2 g fiber; 9 g sugar; 58 mg phosphorus; 18mg calcium; 1 mg iron; 113 mg sodium; 147 mgpotassium; 258 IU vitamin A; 41 mg vitamin E; 6mg vitamin C; 12  mg cholesterol