|1 can||(16 ounce) cut asparagus|
|2||Envelopes unflavored gelatin|
|1 can||Waterchestnuts; drained/chopped|
|½ cup||Chopped celery|
|1||2-ounce jar pimiento; drained/chopped|
|2 teaspoons||Grated onion|
|2 tablespoons||Lemon juice|
|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
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