Asparagus salad #1

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, .

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