ASPARAGUS SALAD 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. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |