Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 can | (15-oz) asparagus; chopped |
| 1 cup | Chopped nuts |
| 1 cup | Chopped celery |
| 1 | Jar (2-oz) pimiento; chopped |
| 1½ pack | Unflavored gelatin; soften in: cold water |
| ½ cup | Vinegar |
| 1 teaspoon | Salt |
| ¼ cup | Sugar |
| ½ | Lemon; juice of |
Heat vinegar, salt, sugar and lemon juice. Add gelatin and stir. Add asparagus, nuts, celery and pimiento. Pour into 1-½ quart mold and refrigerate until firm. Good to serve with meat. Serves 8-10.
MRS A.B. THOPMSON (BETTY)
MARVELL, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .