Yield: 8 servings
Measure | Ingredient |
---|---|
1 cup | Asparagus -- sliced fresh |
1 can | Cream of asparagus soup -- |
10¾ ounce | Undiluted |
1 pack | Cream cheese -- softened 8 |
\N \N | Oz |
1 pack | Lemon gelatin powder -- 3 |
\N \N | Oz |
1 cup | Boiling water |
½ teaspoon | Lemon extract |
½ cup | Celery -- diced |
½ cup | Green pepper -- diced |
2 teaspoons | Onion -- minced |
2 teaspoons | Pimiento -- minced |
½ cup | Pecans -- finely chopped |
½ cup | Mayonnaise-type salad |
\N \N | Dressing |
\N \N | Celery leaves |
\N \N | Chopped pimiento |
\N \N | Lemon slices |
Cook asparagus in small amount of water. Drain and set aside to cool.
In a saucepan, heat soup and cream cheese, stirring until well blended. Dissolve the gelatin in boiling water; add the extract.
Cool. Combine gelatin, asparagus, celery, green pepper, onion, minced pimiento, pecans, mayonnaise and soup mixture. Pour into greased 5-6 cup mold. Chill until firm, about 4-6 hours. Unmold; garnish with celery leaves, pimiento pieces and lemon slice. Yield: 6 to 8 servings.
Recipe By : Country Woman