Yield: 8 Servings
Measure | Ingredient |
---|---|
1 can | (16 ounce) cut asparagus |
2 \N | Envelopes unflavored gelatin |
1 can | Waterchestnuts; drained/chopped |
½ cup | Chopped celery |
1 \N | 2-ounce jar pimiento; drained/chopped |
2 teaspoons | Grated onion |
2 tablespoons | Lemon juice |
1 cup | Water |
½ cup | Vinegar |
½ teaspoon | Salt |
⅔ cup | Sugar |
\N \N | Ranch salad dressing |
Drain asparagus, reserving liquid. Soften gelatin in reserved asparagus liquid. Combine aspargus, water chestnuts, celery, pimiento, onion and lemon juice. in 9x13" glass dish; toss lightly. Bring mixture of water, vinegar, salt and sugar to a boil in saucepan. Add softened gelatin; mix until dissolved. Cool. Pour over asparagus mixture. Chill until firm. Cut into squares. Place on lettuce-lined plates. Serve with ranch dressing.
Yield: 8 servings. Submitted by Dorothy M. Durrett, Nu, Anniston, Alabama MC formatting by bobbi744@...
Recipe by: All-New 1987 Holiday Cookbook, Beta Sigma Phi, p. 88 Posted to MC-Recipe Digest by Roberta Banghart <bobbi744@...> on Apr 03, 1998