Recipe - Asparagus Salad - Molded

1 cn (16 ounce) cut asparagus
2 Envelopes unflavored gelatin
1 cn Waterchestnuts;
drained/chopped
One half cup Chopped celery
1 2ounce jar pimiento;
drained/chopped
2 teaspoon Grated onion
2 tablespoon Lemon juice
1 cup Water
One half cup Vinegar
One half teaspoon Salt
2/3 cup Sugar
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 lettucelined plates. Serve with ranch dressing.
Yield: 8 servings. Submitted by Dorothy M. Durrett, Nu, Anniston, Alabama
MC formatting by bobbi744@sojourn.com

Recipe by: AllNew 1987 Holiday Cookbook, Beta Sigma Phi, p. 88

Posted to MCRecipe Digest by Roberta Banghart bobbi744@sojourn.com on
Apr 03, 1998