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2 cans cut asparagus
2 envelopes gelatin
1/2 c. water
1/2 tsp. salt
3/4 c. sugar
1/2 c. vinegar
1 Tbsp. lemon juice
1/2 c. sliced water chestnuts
4 oz. jar chopped pimento
1/2 c. pecans
1/4 c. spring onion, chopped

Drain asparagus and add enough water to make 1 cup.
Bring to boil. Soften gelatin in cold water. Add to hot
mixture and stir until melted. Stir in salt, sugar, vinegar
and lemon juice. Stir until sugar is dissolved. Add asparagus
and other ingredients. Pour into ring mold and congeal.
Serves 6 to 8.

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