ASPARAGUS MOLD SALAD

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3/4 c. sugar
1 c. water
1/2 tsp. salt
1 c. chopped celery
1 (No. 2) can asparagus
2 tsp. grated onion
1/2 c. chopped pecans
1/2 c. vinegar
2 Tbsp. gelatin (2 pkg.
unflavored gelatin)
2 pimentos, chopped
juice of 1/2 lemon
1/2 c. stuffed green olives,
chopped

Boil together sugar, vinegar and water for at least 2
minutes. Dissolve gelatin in 1/2 cup (additional) hot water.
Set 5 minutes. Add this to boiled vinegar mixture. Add
remaining ingredients and mold in 1 1/2 quart mold until set.
Serve with a mixture of 1 part sour cream and 1 part mayonnaise
for dressing. This recipe sets quickly and makes a colorful,
firm mold.

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