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2 cans asparagus pieces
1 c. water
1/2 c. white vinegar
1/2 c. sugar
1 tsp. salt
2 boxes Knox gelatine
8 oz. cream cheese, softened
1 c. chopped celery
1/2 c. chopped nuts
1/4 c. pimento
1 tsp. grated onion

Drain asparagus, reserving 1/2 cup juice. Combine
water, white vinegar, sugar and salt; boil. Mix in gelatine
and asparagus juice. Let cool. Add cream cheese, celery,
nuts, pimento, onion and asparagus pieces. Refrigerate.

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